Here's a quick and easy way to get more beans on the menu—three kinds, to be precise, tossed together in one delicious salad.
What You Need
Original recipe yields 4 servings
1/2 lb. green beans, trimmed, cut in half
1/4 lb. yellow beans, trimmed, cut in half
1 can (15 oz.) no-salt-added white kidney beans, rinsed
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 tsp. pepper
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Let's Make It
Cook green and yellow beans in saucepan of boiling water 3 to 5 min. or until crisp-tender; drain. Immediately plunge into bowl of ice water. Let stand 2 min.; drain well.
Place cooked beans in medium bowl. Add remaining ingredients; mix lightly.
Sprinkle lightly with KRAFT 100% Grated Romano Cheese before serving.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1-1/2 cups 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.