Calico Bean Salad
This colorful cold salad provides inexpensive protein as a side dish to lunch or dinner.
$0.56 per serving
Ingredients
- 2 cups Great Northern, navy, or small white beans, cooked (or 1 15-ounce can, drained)
- 2 cups kidney beans, cooked (or 1 15-ounce can, drained)
- 2 cups chickpeas or garbonzo beans, cooked (or 1 15-ounce can, drained)
- ½ cup low-fat Italian Vinaigrette
- Salt and black pepper to taste
- 2 tomatoes (cut into wedges)
- 1 cup onion slices (separated into rings)
Instructions
- In a large bowl, mix together beans. Cover with dressing. Add salt and pepper and mix until beans are coated.
- Refrigerate for 2-3 hours until completely chilled.
- When ready to serve, mix again.
- Serve in bowl and top with tomato wedges and onion slices.
Notes
Variations
- Dress it Up: Try a homemade vinaigrette or bottled French Dressing.
- Red, White, and Green: Use all white beans and add chopped red bell pepper and fresh or frozen peas. Use Garlic Mustard Vinaigrette instead of Italian Vinaigrette.
Nutrition Label
Serving: 0.75 cup
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