Yield
8 servings (serving size: 3/4 cup)

Prep: 4 minutes. Since this recipe calls for whole cans of beans, you'll have enough salad left over for another meal. Just store the extra in an airtight container in the refrigerator, and it will keep for up to one week.

How to Make It

Combine all ingredients in a bowl; toss. Cover and chill. Serve on lettuce leaves, if desired.

Cooking Light Superfast Suppers

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