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Marinated Vegetable Bean Salad Recipe

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Canned beans make this colorful salad hearty...and bottled Italian dressing is an easy and tasty topper.

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Marinated Vegetable Bean Salad Recipe

Prep: 10 min. + chilling

Yield: 20 Servings

10 10

Ingredients

2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) cut green beans, drained
2 cans (14-1/2 ounces each) wax beans, drained
1 jar (10 ounces) small pimiento-stuffed olives
6 cups fresh broccoli florets, finely chopped (about 2 pounds)
2 medium green peppers, chopped
2 medium sweet red peppers, chopped
1 medium red onion, chopped
1 teaspoon dried basil
1/2 teaspoon garlic salt
1 bottle (16 ounces) Italian salad dressing

Directions

In a large salad bowl, combine the first 10 ingredients. Pour dressing over salad; toss to coat. Cover and refrigerate overnight. Stir before serving. Yield: about 20 servings.

Nutritional Facts 1 serving (3/4 cup) equals 143 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 816 mg sodium, 11 g carbohydrate, 3 g fiber, 3 g protein.

Originally published as Marinated Vegetable Bean Salad in Down the Aisle Country-Style , p40

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Reviews for Marinated Vegetable Bean Salad (1)

Marinated Vegetable Bean Salad

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Reviewed on Jun. 09, 2010 by 86county

Used this recipe for a graduation reception. Very easy, well liked by the guests. Will be making it again for a large dinner party as one of the side salads. Excellent choice.