We used kidney beans in this easy-to-prepare bean salad, but you can use any canned beans. You can also swap out some of the vegetables for your family's favourites. There are so many possible combinations, this Harvest Bean Salad is sure to become one of your top go-to recipes.
What do I need ?
Original recipe yields 8 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.
1/4 cup Kraft Calorie-Wise Zesty Italian Dressing
2 cups small fresh broccoli florets
3 stalks celery, chopped (about 1 cup)
1/2 cup chopped red onions
1 can (19 fl oz/540 mL) no-salt-added kidney beans, rinsed
Heat dressing in large nonstick skillet on medium-high heat. Add broccoli, celery and onions; cook and stir 3 to 5 min. or until crisp-tender.
Stir in beans; cook 2 to 3 min or until heated through. Add tomatoes and basil; cook 1 min.
Sprinkle with Parmesan.
Kraft Kitchen Tips!
Substitute your family's favourite no-salt-added canned beans, such as black beans, chickpeas (garbanzo beans) or white kidney beans, for the red kidney beans.
Calories From Fat
% Daily Value
Fat 1 g
Saturated fat 0.3 g
Cholesterol 0 mg
Sodium 180 mg
Carbohydrate 13 g
Fibre 4 g
Sugars 1 g
Protein 5 g
Makes 8 servings, 1/2 cup (125 mL) each
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.