Three Bean Salad

Ingredients

1/2 cup NAKANO Seasoned Rice Vinegar Basil and Oregano or Original
1 Tbsp. Dijon style mustard
1/4 tsp. pepper
3 cans beans (15.5 oz. each), drained and rinsed (kidney, garbanzo, black, lima or navy beans)
1/2 cup carrot, thinly sliced (1 medium)
1/2 cup celery, thinly sliced (1 medium)
1/3 cup green onion, sliced
1/3 cup fresh basil, chopped (optional)

Directions

In a large bowl, combine seasoned rice vinegar, mustard and pepper; stir well. Add beans, carrot, celery and green onion; toss to coat. Chill 1 hour or overnight before serving. Keeps well for up to 4 days.

Makes 6 to 8 servings.

Nutrition

Per serving: 138 calories, 7g protein, 24g carb, 2g fat, 0 mg chol, 526mg sodium