Bean and Tomato Salad

This recipe is unbelievably simple.  And quite healthy.  In fact, my daughter made this for an assignment for her nutrition class.  The parameters were:  healthy + using canned goods + something a college student could/would make.

Enter:  Bean and Tomato Salad

My mom used to make this recipe when I was a kid, and I have adapted it to be pantry-friendly.  I use my version of the recipe all the time, and it's a family favorite.  And my daughter got an A on her nutrition assignment, too!

BEAN AND TOMATO SALAD

PREP TIME:  10 minutes
COOK TIME:  none

INGREDIENTS

• 2  15-oz. cans green beans
• 1  15-oz. can yellow (wax) beans*
• 1  15-oz. can garbanzo beans (chickpeas)
• 1  15-oz. can pinto beans (or substitute black beans)
• 1  15-oz. can diced tomatoes
• 1/2 c. your favorite Italian dressing

DIRECTIONS

Open all cans and dump into a strainer.  Rinse the beans and tomatoes with water and let drain for about 5 minutes.  Pour into a large bowl.  Drizzle with dressing, tossing well to coat.  Serve with a slotted spoon.

* I haven't been able to find yellow beans at my local grocery stores for a while.  I substitute an extra can of green beans.

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

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