Canned Beets And Bean Salad

• 1 (16 ounce) can kidney beans, drained and rinsed
• 1 (14 1/2 ounce) can beets, chopped
• 1 (14 1/2 ounce) can new potatoes, chopped
• 1/2 small onions or 1/2 bunch green onion, chopped
• 1/4 cup dried parsley or 1/2 bunch fresh parsley, chopped
• 1 tablespoon dried basil or 1/4 cup fresh basil, chopped
• 2 tablespoons olive oil
• 2 tablespoons lemon juice concentrate or 1 tablespoon lemon, juice of
• salt and pepper, to taste

1. In a large bowl, mix kidney beans, beets, potatoes, onions, parsley and basil. Toss with olive oil and lemon juice. Add salt and pepper to taste. If you have a refrigerator or chilled cooler available, chill for 30 minutes before serving, or enjoy at room temperature.
2. Servings: 6.
3. Nutritional Information Per Serving:
4. Calories 180; Total fat 5g; Saturated fat 0.5g; Cholesterol 0mg; Sodium 470mg; Carbohydrate 28g; Fiber 8g; Protein 6g; Vitamin A 6%DV; Vitamin C 25%DV; Calcium 6%DV; Iron 20%DV.
5. *Daily Value.

kidney beans, beets, new potatoes, onions, parsley, basil, olive oil, lemon juice concentrate, salt

Taken from www.food.com/recipe/canned-beets-and-bean-salad-438701 (may not work)