This zesty salad is big on beans and packs plenty of protein and vitamins!
Recipe information
Yield
Makes 6 servings
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
Preparation
Step 1
1. Mix together all of the ingredients except the dressing in a medium bowl. Toss so that they are well combined.
Step 2
2. Pour the dressing over the ingredients.
Step 3
3. Store in six 4-ounce (120 ml) airtight containers. Refrigerate overnight.
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.
