Eat Without

Marinated Three-Bean Salad

Source: The Texas A&M University System Texas Cooperative Extension Expanded Nutrition Program

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Beans, celery, and onion make for a delicious marinated salad that the whole family will enjoy. Try it with our Lite Italian Dressing .

Makes
4 servings

Ingredients

  • 1/2 can low-sodium cannellini (white) beans (15.5 ounce can)
  • 1/2 can low-sodium cut green beans (14.5 ounce can)
  • 1/2 can low-sodium red kidney beans (15.5 ounce can)
  • 1 medium onion (chopped)
  • 1/2 cup celery (chopped)
  • 1 Light Italian Dressing Recipe

Directions

  1. Wash hands with soap and water.
  2. Drain the canned beans. To reduce the sodium rinse the beans under running water
  3. Peel and chop the onion.
  4. In a large bowl, combine the cannellini beans, green beans, kidney beans, onion, and celery.
  5. Pour the Italian dressing over the vegetables and toss lightly.
  6. Cover the bowl and marinate in the refrigerator for at least one hour. The salad can be left in the refrigerator over night.
  7. Drain before serving.

Notes

Double the recipe to use the entire can of beans. Garnish with parsley if desired. Learn more about: Green Beans Onions Celery

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.