Three Bean Salad
Makes 6 1-cup servings
This traditional salad is quick to make and keeps well. For a quick meal, serve it on a bed of romaine lettuce leaves with a slice or two of whole-grain bread
15-ounce can kidney beans, drained
Place drained beans in a large bowl with onion and parsley. In a separate bowl, stir together vinegars, garlic, herbs, and black pepper. Add to beans and toss to mix. Chill 2 to 3 hours before serving if time permits.
Per 1-cup serving
Source: Healthy Eating for Life for Children by Amy Lanou, Ph.D.; recipe by Jennifer Raymond, M.S., R.D.