Marinated Vegetable Bean Salad

Canned beans make this colorful salad hearty...and bottled Italian dressing is an easy and tasty topper.

Yield

20 servings

Ingredients

2 (16 ounce) cans kidney beans, rinsed and drained
2 (14.5 ounce) cans cut green beans, drained
2 (14.5 ounce) cans wax beans, drained
1 (10 ounce) jar small pimiento-stuffed olives
6 cups fresh broccoli florets, finely chopped (about 2 pounds)
2 medium green peppers, chopped
2 medium sweet red peppers, chopped
1 medium red onion, chopped
1 teaspoon dried basil
1/2 teaspoon garlic salt
1 (16 ounce) bottle Italian salad dressing

Directions

In a large salad bowl, combine the first 10 ingredients. Pour dressing over salad; toss to coat. Cover and refrigerate overnight. Stir before serving.

Estimated Time

Preparation Time: 10 minutes
Chill Time: 8 hours

Nutritional Information

Amount per serving (3/4 cup): Calories 143, Fat 10 g (Saturated Fat 1 g), Cholesterol 0, Sodium 816 mg, Carbohydrate 11 g, Fiber 3 g, Protein 3 g.

Recipe Courtesy Of

Taste of Home

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