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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This zesty salad is big on beans and packs plenty of protein and vitamins! Ingredients:
1 15-ounce (430-g) can cannellini beans, rinsed and well drained |
1 15-ounce (430-g) can kidney beans, rinsed and well drained |
1 15-ounce (430-g) can garbanzo beans, rinsed and well drained |
2 celery stalks, chopped |
1/2 cup (70 g) chopped red onion |
1 green bell pepper, chopped |
1/2 cup (20 g) finely chopped parsley |
1 cup (240 ml) store-bought light vinaigrette dressing |
Directions:
1. 1. Mix together all of the ingredients except the dressing in a medium bowl. Toss so that they are well combined.
2. 2. Pour the dressing over the ingredients.
3. 3. Store in six 4-ounce (120 ml) airtight containers. Refrigerate overnight.
4. From My Lunch Box: 50 Recipes for Kids to Take to School by Hilary Shevlin Karmilowicz. Text © 2009 by Hilary Shevlin Karmilowicz. Published by Chronicle Books LLC.
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