Marinated Three-Bean Salad
Beans, celery, and onion make for a delicious marinated salad that the whole family will enjoy. Try it with our Lite Italian Dressing .
- Yield
- 4 servings
- Serving size
- 1 1/3 cup
- Rating
- 3.09 of 5 (33 ratings)
Food groups
- Vegetables: 1 1/4 cups
Ingredients
- 1/2 can low-sodium cannellini (white) beans (15.5 ounce can)
- 1/2 can low-sodium cut green beans (14.5 ounce can)
- 1/2 can low-sodium red kidney beans (15.5 ounce can)
- 1 medium onion (chopped)
- 1/2 cup celery (chopped)
- 1 Light Italian Dressing Recipe
Directions
- Wash hands with soap and water.
- Drain the canned beans.
- To reduce the sodium rinse the beans under running water Peel and chop the onion.
- In a large bowl, combine the cannellini beans, green beans, kidney beans, onion, and celery.
- Pour the Italian dressing over the vegetables and toss lightly.
- Cover the bowl and marinate in the refrigerator for at least one hour.
- The salad can be left in the refrigerator over night.
- Drain before serving.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 146.47 |
| Total Fat | 2.13 g |
| Saturated Fat | 0.42 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0.11 mg |
| Carbohydrates | 25.19 g |
| Dietary Fiber | 7.37 g |
| Total Sugars | 4.53 g |
| Added Sugars included | 0 g |
| Protein | 7.83 g |
| Calcium | 77 mg |
| Potassium | 484 mg |
| Sodium | 196.8 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 56 mg |
| Phosphorus | 158 mg |
| Selenium | 3 mg |
| Zinc | 1 mg |
| Vitamin A | 13 mcg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 6 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 30 mcg |
| Folate | 84 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.1 mg |
| Niacin | 1 mg |
| Choline | 43 mg |
Notes
Double the recipe to use the entire can of beans. Garnish with parsley if desired.
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Source
Recipe by: The Texas A&M University System — Texas Cooperative Extension Expanded Nutrition Program
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/marinated-three-bean-salad. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.