Three Bean Salad


1/2 cup NAKANO Seasoned Rice Vinegar Basil and Oregano or Original
1 Tbsp. Dijon style mustard
1/4 tsp. pepper
3 cans beans (15.5 oz. each), drained and rinsed (kidney, garbanzo, black, lima or navy beans) 
1/2 cup carrot, thinly sliced (1 medium)
1/2 cup celery, thinly sliced (1 medium)
1/3 cup green onion, sliced
1/3 cup fresh basil, chopped (optional) 


In a large bowl, combine seasoned rice vinegar, mustard and pepper; stir well. Add beans, carrot, celery and green onion; toss to coat. Chill 1 hour or overnight before serving. Keeps well for up to 4 days. 

Makes 6 to 8 servings.


Per serving: 138 calories, 7g protein, 24g carb, 2g fat, 0 mg chol, 526mg sodium

Three Bean Salad
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