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Three-Bean Salad


This is an easy salad to put together in a snap based on the cans many typically keep stocked in their pantries.


1. Rinse and drain all canned legumes. Pour into a large bowl and combine with olives, if using.
2. In a small bowl, combine vinegar, oil, salt, pepper, and garlic powder and stir. Pour over beans. Adjust to taste.

Notes: Rinsing the canned foods will result in 30 percent less sodium. Keep your eyes open for cans with no salt added.


Photography by Beth Warren