Alfresco Salad (Kidney Beans and Veggie Salad)
INGREDIENTS
  • Cooking Time: 0
  • Servings: 6
  • Preparation Time: 10
  • 1 can (1 lb.) red kidney beans
  • 1 cup diced peeled cucumbers
  • 1 cup diced peeled tomatoes
  • 1/2 cup diced green pepper
  • 1/2 cup chopped green onions
  • 1/2 cup chopped celery
  • Salt to taste
  • 1/2 cup mayonnaise
DIRECTIONS
  1. Drain beans and mix with cucumbers, tomatoes, pepper, onions, celery, and salt. Add mayonnaise and mix well. Chill. 200 calories per serving.
RECIPE BACKSTORY
This makes such a refreshing summer salad and it's so quick and easy.