Ingredients (use vegan versions):
- 1 cup dark red kidney beans
- 1 cup waxed yellow beans
- 1 cup green beans
- 1 cup garbanzo beans
- 1 cup diced tomatoes
- 1/2 cup mushrooms
- 10 medium or 20 small black olives, pitted
- 1 cup reduced fat or fat free zesty Italian dressing
Directions:
Drain each of the vegetables, one at
a time and rinse off with water, then
transfer to your serving bowl. Mix
contents thoroughly.
After rinsing off mushrooms, slice
into medium pieces, then transfer to the
bowl and mix.
Cut olives in half then transfer to
the pasta bowl and mix.
Add Italian dressing, mix, and chill
in fridge before serving.
Note: If using frozen vegetables or
dried beans, follow directions for the
package first.
One of the things I liked about this
salad (besides the fact it's good) is
the way the colors of the beans,
tomatoes, mushrooms and olives blended
together.
The colors in the salad complemented
each other beautifully.
Serves: 4-6
Preparation time: 10 minutes (for canned vegetables, longer for frozen or dried products)
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