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Nutrition Facts |
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| Makes 8 servings |
| Amount Per Serving |
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| Calories | 240 |
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| Total Carbs | 44.8g |
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| Dietary Fiber | 15.8g |
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| Sugars | 4.4g |
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| Total Fat | 1.8g |
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| Saturated Fat | 0.1g |
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| Unsaturated Fat | 1.7g |
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| Potassium | 0mg |
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| Protein | 13.6g |
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| Sodium | 380mg |
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Dietary Exchanges
2 1/2 Starch, 1/2 Vegetable
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| See the Detailed Nutritional Analysis |
| Powered by ESHA |
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Ingredients | Makes Servings
2
lb
Snap Beans, green, canned, drained
15
oz
Beans, chickpea/garbanzo, unsalted, canned
, rinsed and drained
15
oz
red kidney beans, canned and drained
, rinsed
0.5
cup
Salad Dressing, vinaigrette, balsamic, low fat
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Directions
1 Toss all the ingredients in a large bowl, mixing well.
2 Cover and refrigerate for a minimum of 3 hours prior to serving.
Additional Information
Substitute a light raspberry vinaigrette for the balsamic vinaigrette, for variety.
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