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
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
- Rinse green beans and cook according to can instructions or until tender.
- Rinse and drain canned beans.
- Toss beans with chopped onion and green pepper.
- Combine the oil, vinegar, sugar, salt and pepper and pour over the beans. Stir to combine.
- 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.
