Marinated Vegetable Bean Salad Recipe

Nutrition Facts

  • One serving:
  • (3/4 cup)
  • Calories:
  • 143
  • Fat:
  • 10 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 816 mg
  • Carbohydrate:
  • 11 g
  • Fiber:
  • 3 g
  • Protein:
  • 3 g


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Marinated Vegetable Bean Salad

Down the Aisle Country-Style - try a FREE ISSUE today!

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

SERVINGS: 20

CATEGORY: Salads

METHOD: Overnight Recipes

TIME: Prep: 10 min. + chilling

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.

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