Publisher Photo
Publisher Photo
Bottled dressing adds flavor in a flash to this salad sent in by Sue Ross of Casa Grande, Arizona. "The recipe can be doubled or even tripled for potlucks, picnics or barbecues," she assures.
MAKES:
4 servings
TOTAL TIME:
Prep: 5 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 5 min. + chilling

Ingredients

  • 1 package (9 ounces) frozen cut green beans, cooked and drained
  • 1 cup garbanzo beans or chickpeas, rinsed and drained
  • 1/3 cup julienned red onion
  • 1/4 cup Italian salad dressing
  • 1/8 teaspoon salt or salt-free seasoning blend

Directions

In a bowl, combine beans and onion. Add dressing and salt; toss to coat. Cover and chill until serving. Yield: 4 servings.
Originally published as Two-Bean Salad in Quick Cooking September/October 1999, p14

Nutritional Facts

1/2 cup: 83 calories, 1g fat (0 saturated fat), 0 cholesterol, 374mg sodium, 16g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 starch.

  • 1 package (9 ounces) frozen cut green beans, cooked and drained
  • 1 cup garbanzo beans or chickpeas, rinsed and drained
  • 1/3 cup julienned red onion
  • 1/4 cup Italian salad dressing
  • 1/8 teaspoon salt or salt-free seasoning blend
  1. In a bowl, combine beans and onion. Add dressing and salt; toss to coat. Cover and chill until serving. Yield: 4 servings.
Originally published as Two-Bean Salad in Quick Cooking September/October 1999, p14

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