Easy Three Bean Tossed Salad
Grated peel of ½ lemon
¼ cup fresh-squeezed lemon juice
2 tablespoons water
2/3 cup fat-free Italian dressing
1 can (16 oz) low-sodium cut green beans, drained
1 can (about 15 oz) low-sodium red kidney beans, drained
1 can (about 15 oz) low-sodium garbanzo beans, drained
1 small onion, sliced and separated into rings
½ medium sweet red pepper, seeded and diced
- In a jar with a lid, combine the lemon peel, lemon juice, water and Italian dressing. Shake well to mix.
- In a larger bowl, combine the beans, onion and pepper. Pour dressing over and mix well.
- Cover bowl and chill.
- To serve, put over salad greens.
Makes 6 servings.
Fat: 1 gram
Protein: 9 grams
Carbohydrate: 37 grams
Fiber: 10 grams
Sodium: 1036 mg
Recipe contributed by Dean Medical Group Dietitian Cindy Stenavich, MS, RD, CD.
Adapted from Web MD.