Beet 'n Bean Salad
3 Review(s)
15 Min
Prep : 15 Min
We've taken the classic bean salad and kicked it up a notch with a hint of lemon, chopped beets, parsley and green onions. Make this crowd-pleasing bean salad ahead of time for easy entertaining.
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12 Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1/2 cup Kraft Zesty Italian Dressing
2
Juice from 1 medium lemon
3
2 cans (14 fl oz /398 mL each) whole rosebud beets, drained, chopped
4
1 can (19 fl oz /540 mL) black beans, drained, rinsed
5
1/2 cup chopped fresh parsley
6
3 green onions, sliced
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How do I make it ?
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Step 1
Beat dressing and lemon juice with wire whisk until well blended; set aside. Step 2
Mix beats, beans and parsley in medium bowl. Step 3
Add onions and dressing mixture just before serving; mix well. Kraft Kitchen Tips!
Substitute
Substitute Kidney Beans for the black beans.
Nutrition
Calories
81
Calories From Fat
0
% Daily Value
Fat 3.5 g
Saturated fat 0.3 g
2 %
Cholesterol 0 mg
Sodium 366 mg
15 %
Carbohydrate 10.5 g
Fibre 3.6 g
Sugars 0 g
Protein 2.7 g
Vitamin A
2 %
Vitamin C
17 %
Calcium
2 %
Iron
11 %
Servings
12
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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