Three (or Four) Bean Salad

This salad can be quickly tossed together from canned beans and sliced onion and bell pepper. I made this salad on the U.S. Coast Cutter Healy in the Arctic Ocean on a Saturday night when the scientists were responsible for making dinner in the galley. You can use any kind of canned beans, or mix more than 3 types of beans together. Garbanzos are a nice addition.

Salad Ingredients:

One 15 oz can cut green beans, drained

One 15 oz can cut wax (yellow) beans, drained

One 15 oz can kidney beans, drained (low salt preferred)

One 15 oz can garbanzos (chickpeas), drained (optional, low salt preferred)

1/2 medium yellow or red onion, thinly sliced

1/2 medium green pepper, thinly sliced (optional)

Dressing Ingredients:

1/4 cup olive or canola oil

1/3 cup sugar or Splenda

1/3 cup red wine vinegar

1 tsp garlic powder

1/2 tsp black pepper

• Mix canned beans together in a large bowl

• Add oil, sugar, vinegar, and seasonings, mix together with beans

• Chill in the refrigerator until served, best if marinated overnight.

Note: some salt is in the canned beans, so adding salt is not necessary; can adjust sugar and vinegar to taste.

6 servings

82 calories per serving, 1 g protein, 5 g fat, 186 mg sodium, 2 g fiber, 5 g sugar