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Bean And Carrot Salad

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  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)

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.
Refrigerate several hours or overnight

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 385 Calories from Fat 10

% Daily Value*

Total Fat 1 g1.8%

Saturated Fat 0.29 g1.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1897.1 mg79%

Total Carbohydrates 72 g24%

Dietary Fiber 23.4 g93.5%

Sugars 21.4 g

Protein 18 g35.9%

Vitamin A 30.2% Vitamin C 94.3%

Calcium 12.1% Iron 23.5%

*Based on a 2000 Calorie diet

Bean And Carrot Salad Recipe