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Bean And Carrot Salad

Healthycooking's picture
Ingredients
  Canned cut green beans 8 Ounce (1 Can)
  Canned sliced carrots 8 Ounce (1 Can)
  Canned red kidney beans 8 Ounce (1 Can)
  Onion 1 Small, thinly sliced
  Chopped celery 2 Tablespoon
  Chopped green pepper 2 Tablespoon
  Snipped parsley 1 Tablespoon
  Low calorie italian salad dressing 3⁄4 Cup (12 tbs)
Directions

Drain canned vegetables.
Arrange canned vegetables, onion, and celery in shallow dish.
Sprinkle with green pepper and parsley.
Pour low-calorie Italian salad dressing over vegetable mixture.
Cover.
Refrigerate several hours or overnight

Recipe Summary

Method: 
Chilling
Ingredient: 
Vegetable

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