You can’t go wrong with this short and sweet three-bean salad recipe.

Prep: 5 min - Chill: 3 hr

1 can (15 to 16 ounces) cut green beans, drained
1 can (15 to 16 ounces) kidney beans, drained
1 can (15 to 16 ounces) garbanzo beans, drained
1 can (2 1/4 ounces) sliced ripe olives, drained
1/4 cup chopped fresh parsley
3/4 cup Italian dressing


1. Mix all ingredients in large bowl. Cover and refrigerate, stirring occasionally, at least 3 hours but no longer than 24 hours.

2. Serve salad using slotted spoon.

Makes 6 servings

Nutritional Info Per 1 Serving:
Calories 285 (Calories from Fat 110); Fat 12g (Saturated 1g); Cholesterol 5mg; Sodium 730mg; Potassium 610mg; Carbohydrate 42g (Dietary Fiber 12g); Protein 14g

Diet Exchanges: 2 Starch; 1/2 Very Lean Meat; 2 Vegetable; 1 1/2 Fat

This recipe displayed with permission from General Mills, Inc.