Pantry bean salad
- Minutes to Prepare:
- Number of Servings: 12
Ingredients
3 large scallions (green onions)1 can cut green beans, drained2 cans cut wax beans, drained1 can asparagus tips, drained1 can diced tomatoes, drained 1 cup green pepper, chopped1/2 c green olives, chopped1/4 feta cheese, crumbled1/2c fat free italian dressing
Thoroughly drain water from each vegetable can and mix together. Chop green onion and pepper into bite sized pieces and mix in. Pour in your favorite flavor of fat free dressing. I used a balsamic version. Add garlic, salt and pepper to taste. Refridgerate for one hour for best flavor.
variations: use fire roasted diced tomatoes instead of plain. Add 1/2 of a regular sweet onion and 2 stalks of celery, chopped, for more crunch.
Serving Size: approximately 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user JGENDRON1.
variations: use fire roasted diced tomatoes instead of plain. Add 1/2 of a regular sweet onion and 2 stalks of celery, chopped, for more crunch.
Serving Size: approximately 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user JGENDRON1.
Nutritional Info Amount Per Serving
- Calories: 129.0
- Total Fat: 2.2 g
- Cholesterol: 3.1 mg
- Sodium: 528.5 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 8.2 g
- Protein: 7.8 g
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