ROOTIN’ TOOTIN’ BEAN SALAD – A HEARTY SUMMERTIME, PICNIC, TAILGATE OR ANYTIME FAVORITE

This neat and easy salad (and beans are good for you) can be served cold or room temperature. Many supermarkets now provide some more choices in canned vegetables that are available without salt added so that those on a restricted diet can also enjoy this salad and not stray too far from the limit on sodium.

- 1 Can Green Beans – rinsed and drained
- 1 Can Yellow Wax Beans – rinsed and drained
- 1 Can Garbanzo Beans – rinsed and drained
- 1 Can Light Red Kidney Beans - drained
- 1 Can Navy Beans – rinsed and drained
- 4 ounces fresh Mushrooms – chopped into chunks or sliced as desired
(canned mushrooms work well also, but fresh has less sodium)
- 1 inch stack of thinly sliced sweet white onion (use a medium onion that tends
to be on the smaller side – and use more or less according to your preference
- 4 stalks fresh tender Celery (use the more tender pieces, don’t use the
outside of the stalk - cut into bite size pieces
- 4 oz quality Italian dressing

Use a non-reactive container that works easiest for you. Place all ingredients in a large container (i.e., a glass lasagna pan) so it is easy to mix the vegetables without breaking them. Pour the Italian dressing over the top evenly and mix carefully. Salad can be served immediately, but is better tasting the next day or made earlier in the day and mixed several times. Keep the salad refrigerated and covered.

If you are not serving the same day, be sure to mix the vegetables several times and again just before serving. The 4 oz of dressing for this amount of vegetables is very light but adequate when mixed, adjust this to your liking. We like to keep the calorie count low as well as watching the sodium.