Ingredients
- 1 16-ounce bag coleslaw
- 1 15.5-ounce can navy beans
- 2 green onions
- 2 stalks celery
- 1 16-ounce bottle light Italian dressing
- ½ cup vinegar
- ½ cup white sugar
- 2 tablespoons canola oil
- 2 cups frozen green peas
Instructions
- Pour bag of coleslaw into a salad spinner or large sieve. Wash thoroughly with cold water. Drain and pour into an 8-to 10-cup (2-to 2½-quart) bowl.
- Drain and rinse beans. Add to cabbage.
- Clean and chop green onions and celery. Add.
- Pour dressing, vinegar and sugar over salad. Stir and taste. Adjust vinegar and sugar if desired.
- Refrigerate.
- Add frozen peas; stir salad. Transport in a cooler with ice.
Nutrition
Calories: 164kcal | Carbohydrates: 23g | Protein: 5g | Fat: 6g | Sodium: 491mg | Potassium: 260mg | Fiber: 4g | Calcium: 46mg