Bean And Carrot Salad
30 Aug 2009
|Canned cut green beans||8 Ounce (1 Can Of 8 Ounce)|
|Canned sliced carrots||8 Ounce (1 Can Of 8 Ounce)|
|Canned red kidney beans||8 Ounce (1 Can Of 8 Ounce)|
|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.
Bean And Carrot Salad Recipe