Ridiculously Easy Three Bean Salad

Packed with fiber and protein, this snappy side salad has virtually no fat.

Ingredients:

1 cup kidney beans, rinsed well
1 cup garbanzo bean, rinsed well
2 cups cut green beans, fresh or frozen thawed
¼ cup balsamic vinegar
¼ cup rice vinegar
¼ cup fat free Italian dressing (*use a gluten-free brand such as Marzetti® if you are on a gluten-free diet)

Directions:

Rinsed the canned kidney and garbanzo beans well and place in a medium bowl. Rinse and chop the green beans into 1 inch long pieces and cook by either boiling them in a pot of water, steaming in a pyrex dish in an half inch of water or even quicker, put them in a Glad® Simply Cooking™ Microwave Steaming Bags and heat on high for about 2 minutes. Rinse under cold water to cool, drain and put in the bowl with the rest of the beans. Add the vinegars and Italian dressing and place in the fridge to chill and marinate at least 30-60 minutes before serving.

Variations:

If you’re watching sodium use low sodium canned beans.

Makes 3 cups, 6 servings

Serving size: 1/2 cup Calories 100 Protein 5 g Carb 18 g Fiber 4 g Sugars 6 g Fat 1 g Saturated fat 0 g Sodium 520 mg