Three Bean Salad

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Susan Campbell

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Makes 32 cups

This three bean salad is flavorful with no added fat. Serve it plain, or as an addition to green salads.

1 #10 can kidney beans, drained
1 #10 can garbanzo beans, drained
1 #10 can green beans, drained
1 large red onion, finely chopped (about 2 cups) (optional)
1 bunch parsley, finely chopped (about 1 cup)
3 cups cider vinegar
2 tablespoons crushed garlic
2 tablespoons sugar
1-1/2 tablespoons dried basil
1 tablespoon Italian herbs
1 teaspoon black pepper

Toss the drained beans with the chopped onion and parsley in a salad bowl. Mix the vinegars, garlic, and seasonings. Add to the beans and toss to mix. Refrigerate and marinate 2 hours before serving, if possible.

Nutrition information per 1/2 cup: (SNAP)
Calories: 107
Protein: 6 g
Carbohydrate: 14 g
Fat:  1 g
Cholesterol: 0 mg
Fiber:  5 g
Sodium: 167 mg
Vitamin A: 16 RE
Vitamin C: 5 mg
Iron:  2 mg
Calcium: 43 mg

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