Ingredients for Italian Marinated Bean Salad
- Spaghetti Sauce
- Zucchini
- 1 (15-ounce) can kidney beans (drained and rinsed)
- Frozen Green Beans
- Wax Beans
- Red Pepper
- Green Pepper
- Onion
- Bow Tie Pasta
- Vegetable Oil
- Wine Vinegar
- Sugar
- 1 tablespoon lemon juice
- Prepared Mustard
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon garlic powder
- Tabasco Sauce
- Leaf Lettuce
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How to Make Italian Marinated Bean Salad
- In a large bowl, combine 1 (15-ounce) can cannellini beans (drained and rinsed), 1 (15-ounce) can kidney beans (drained and rinsed), 1 red bell pepper (finely chopped), 1/2 cup red onion (finely chopped), 1/2 cup Kalamata olives (halved), and 1/4 cup chopped fresh parsley.
- In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, salt, and pepper to taste.
- Pour the dressing over the bean mixture and stir gently to combine.
- Cover and refrigerate for at least 2 hours, or preferably longer, to allow the flavors to meld.
- Before serving, toss the salad with 5 cups of fresh lettuce (your choice of romaine, butter, or mixed greens).
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
42g
Fat
8g
Carbs
11g
