National Bean Day | St. Louis Area Foodbank

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National Bean Day

Wednesday, January 6th, is National Bean Day!

Beans are a great source of fiber and protein, and they’re very versatile, so it’s easy to find a way to include them in your diet.

A convenient way to incorporate beans in your meals is to use canned beans because most are ready-to-use or just require heating. However, canned beans can be high in sodium.

You can easily cut down on the high sodium levels by purchasing low-sodium canned goods and thoroughly rinsing your beans before using them.

Share some of your favorite ways to use beans!

Our Registered Dietitian, Kelly Hall, put together a recipe that includes 3 beans and is easy to make!


Three Bean Salad

bean salad

Ingredients

1- 15 oz can cut green beans

1- 15 oz can dark red kidney beans

1- 15 oz can cannellini or white beans

1 medium red onion, chopped

1 medium green pepper, chopped

½ cup canola oil

¼ cup white vinegar

¼ cup sugar

1 teaspoon salt

¼ teaspoon white pepper

Directions

  1.   Rinse green beans and cook according to can instructions or until tender.
  2.   Rinse and drain canned beans.
  3.   Toss beans with chopped onion and green pepper.
  4.   Combine the oil, vinegar, sugar, salt and pepper and pour over the beans. Stir to combine.
  5.   Chill at least 4 hours before serving. The longer the salad has to marinate, the better the flavor. Allow to chill overnight for best results.

 

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