Bean And Carrot Salad Recipe
Ingredients
| 1 8-ounce can cut green beans | ||
| Carrots | 1 8 Ounce, sliced | |
| Red kidney beans | 1 8 Ounce | |
| Onion | 1 Small, thinly sliced | |
| Celery | 2 Tablespoon, chopped | |
| Green pepper | 2 Tablespoon, chopped | |
| Snipped parsley | 1 Tablespoon | |
| 3/4 cup low-calorie Italian salad dressing | ||
Directions
Drain canned vegetables.
Arrange canned vegetables, onion, and celery in shallow dish.
Sprinkle with green pepper and parsley.
Pour low-calorie Italian salad dressing over vegetable mixture.
Cover.
Refrigerate several hours or overnight
Arrange canned vegetables, onion, and celery in shallow dish.
Sprinkle with green pepper and parsley.
Pour low-calorie Italian salad dressing over vegetable mixture.
Cover.
Refrigerate several hours or overnight
Chef
