Tuscan Three-Bean Salad

(1) 15 1/2-oz can black beans, drained and rinsed
(1) 16-oz can red kidney beans, drained and rinsed
(1) 14 1/2-oz can yellow wax beans, drained
2/3 cup coarsely chopped sweet onion
2/3 cup bottled balsamic vinaigrette
1/3 cup chopped fresh basil leaves
Parmigiano-Reggiano cheese, to taste

In a large mixing bowl, gently combine the beans, onion, and vinaigrette. Let stand 10 minutes at room temperature, or cover and refrigerate up to 4 hours. Just before serving, stir in basil. Top with large grates of Parmigiano-Reggiano cheese. Makes 8 servings

Makes 8 servings

Per serving: 92 calories; 4g total fat; 1g saturated fat; 0mg cholesterol; 320mg sodium; 12g total carbohydrates; 4g protein;

Allergy Warning: Contains Milk

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