If you like your beans then you will definitely like this Three Bean Salad which is extremely tasty and a great source of protein. Oh and best part – it is super EASY to make.
As soon as the warmer weather starts to come I think of salads – not your regular green salads, but pasta salads, potato salads etc… But for us that have gone through Gastric Bypass Surgery having those too often with the high carbs is not a great idea. Of course I have had some already here and there, but just very small amounts – I do not deprive myself of anything as long as my pouch allows me to have it.
So I have been looking for some other tasty salad recipes to try and this Three Bean Salad was one of them. I actually made this last night and it was so good that I knew it was worth sharing and so here it is:
What you will need to create this Three Bean Salad:
- 1 Can of Green Beans (14 1/2 ounce) – Drained
- 1 Can Kidney Beans (16 ounce) – Drained
- 1 Can Garbanzo Beans (15 1/2 ounce) – Drained
- 1/2 Cup Chopped Green Pepper (I used a 1 small one)
- 1/2 Cup Chopped Red Onion (I just used 1/2 a medium red onion)
- 1 Tbsp Minced Garlic (I used the minced garlic from the jar)
- 3 Tbsp Olive Oil
- 1/4 Cup Cider Vinegar
- 3 Tbsp Splenda
- 1 (.7 ounce) packet of dry Italian Dressing Mix
So I gathered all my goodies for this recipe and was ready to give it a try. Note: I was originally going to use fresh garlic, but got lazy and went for the jar of minced garlic instead – lol. I then chopped up my Pepper and Onion and was ready for assembly !!
Now this cannot be an easier – so my kind of recipe !!
Get a bowl and dump in all your drained Beans, then toss in the rest of the ingredients and Mix.
I then put mine in the fridge for a few hours to marinate before I ate it.
I ended up having it for dinner and ate about a cup of it with no problems, it was sooooo good. It has a sweet and tangy flavor and I honestly was nervous about the Splenda making it too sweet and it did not at all. I really enjoyed this and it is a great side dish or a meal like I had it for.
Here is some Nutritional Info for this Recipe:
- Serving Size – 1/2 Cup
- Calories 130
- Fat 4 grams
- Cholesterol 0 grams
- Sodium 380 mg
- Carbs 20 grams
- Fiber 6 grams
- Sugars 2 grams
- PROTEIN 5 grams – Nice !!!