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Tomato Bean Salad Recipe
Tomato Bean Salad Recipe photo by Taste of Home

Tomato Bean Salad Recipe

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This salad is packed with tasty surprises. Since it's dressed before serving, it's ideal for a help-yourself buffet.—Marilyn Janssen, Dawson Creek, British Columbia
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 6 servings

Ingredients

  • 1 cup canned kidney beans, rinsed and drained
  • 1 large tomato, diced
  • 1 celery rib, sliced
  • 4 green onions, sliced
  • 1/2 cup Miracle Whip
  • 1/4 cup ranch salad dressing
  • 1 teaspoon dill weed
  • 1/4 teaspoon garlic powder
  • 3 cups torn leaf lettuce

Nutritional Facts

1 serving (1 cup) equals 236 calories, 20 g fat (3 g saturated fat), 8 mg cholesterol, 261 mg sodium, 11 g carbohydrate, 3 g fiber, 4 g protein.

Directions

  1. In a bowl, combine the first four ingredients. In another bowl, combine Miracle Whip, ranch dressing, dill and garlic powder. Pour over vegetables and toss to coat. Place lettuce in a serving bowl; add vegetable mixture. Toss just before serving. Yield: 6 servings.
Originally published as Tomato Bean Salad in Country Woman September/October 2000, p39

Nutritional Facts

1 serving (1 cup) equals 236 calories, 20 g fat (3 g saturated fat), 8 mg cholesterol, 261 mg sodium, 11 g carbohydrate, 3 g fiber, 4 g protein.

Reviews for Tomato Bean Salad(1)

AVERAGE RATING
   (3)
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MY REVIEW
Reviewed Jul. 9, 2011

This was very good but next time I would cut back on the dressings.

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