Marinated Three-Bean Salad

This fiber-rich salad combines three types of beans to deliver plant-based protein and prebiotic fiber that supports digestive health.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1/2 can low-sodium cannellini (white) beans (about 110g), drained and rinsed · 232 kcal in the whole recipe
• 1/2 can low-sodium cut green beans (about 100g), drained and rinsed · 50 kcal in the whole recipe
• 1/2 can low-sodium red kidney beans (about 110g), drained and rinsed · 205 kcal in the whole recipe
• 1 medium onion, finely chopped · 44 kcal in the whole recipe
• 1/2 cup celery, finely chopped · 7 kcal in the whole recipe
• 3 tablespoons light Italian dressing · 46 kcal in the whole recipe

Method

1. Drain and rinse the cannellini beans, green beans, and kidney beans under cold running water to reduce excess sodium.

   

2. In a large mixing bowl, combine the rinsed beans, chopped onion, and chopped celery.

   

3. Pour the light Italian dressing over the bean mixture and toss gently to coat evenly.

   

4. Cover the bowl and refrigerate for at least 1 hour (or overnight) to let the flavors marinate. Drain any excess dressing before serving.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.