Ingredients
1
can (15 to 16 ounces) cut green beans, drained
2
cups Progresso™ red kidney beans (from 19-oz can), drained
1
can (15 oz) Progresso™ chickpeas (garbanzo beans), drained
1
can (2 1/4 ounces) sliced ripe olives, drained
1/4
cup chopped fresh parsley
3/4
cup Italian dressing
Preparation
Mix all ingredients in large bowl. Cover and refrigerate, stirring occasionally, at least 3 hours but no longer than 24 hours.
Serve salad using slotted spoon.
