Tomato Bean Salad Recipe
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
- 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
- 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.
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.
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