Easy Mixed-Bean Salad 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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe displayed with permission from General Mills, Inc.