Three Bean Salad

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Susan Campbell

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Serves 8

This salad is delicious all by itself or as an addition to a green salad. I like to mix it with torn romaine lettuce leaves for a quick, nearly-instant salad.

1 15-ounce can kidney beans, drained
1 15-ounce can garbanzo beans, drained
1 15-ounce can green beans, drained
1/2 small red onion, finely chopped
1/4 cup finely chopped fresh parsley
1/2 cup cider vinegar
2 tablespoons seasoned rice vinegar
3 garlic cloves, minced
1/2 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon marjoram
1/4 teaspoon black pepper

Drain beans and place in large bowl with chopped onion and parsley. In separate bowl whisk the vinegars, garlic, and seasonings together to make a dressing. Add to beans and toss to mix. If possible, refrigerate for 2 to 3 hours before serving.

Nutrition information per serving: 141 calories (6% from fat); 7 g protein; 26 g carbohydrate; 1 g fat; 140 mg sodium; 0 mg cholesterol

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