6 servings 1 Better Balance Bite/Blue Point
Calories 178 Fat 3g Sat. Fat 0.2g Protein 8.6g
Carbs 28.8g Fiber 8.3g Sugars 6.6g
Ingredients
· 1 (15 oz) can kidney beans, drained and rinsed (see notes)
· 1 (15 oz) can chickpeas, drained and rinsed (see notes)
· 1 (15 oz) can green beans, drained (see notes)
· 1/2 cup red onion very thinly sliced, about 1 small or 1/4 large
· 1/2 cup low-bite/point Italian dressing (I used Olive Garden Light)
· 1 Tbsp dried parsley OR 2 Tbsp fresh chopped fresh parsley
· 1/2 teaspoon salt
· 1/4 teaspoon pepper
Directions
1. Toss all three beans, red onion, parsley, salt, and pepper in a large bowl. Pour the dressing over the mixture and toss to coat.
2. Cover the bowl and refrigerate the salad at least 2-3 hours, then serve (see notes).
Notes
· Each serving is a generous 3/4 cup.
· Feel free to change up the beans to what you have on hand or what you like.
· If you prefer to use fresh green beans, replace the canned with 2 cups fresh green beans cut into 1-inch pieces. Blanch them by bringing a pot of salted water to a boil, adding the green beans, and cooking about 2 minutes or until just tender. Place the cooked green beans in a bowl of ice water to cool, then drain and pat dry before adding to the salad.
· This salad is best when you allow it to marinate. The longer it can marinate, the better. You can make this up to 3 days before you plan to eat it.
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