Light Three-Bean Salad

This version of three-bean salad gets a light coating of simple dressing, keeping it light and healthy. The recipe can be tossed together in 15 minutes.

Light Three-Bean Salad Enlarge Image
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3 users rated this recipe an average rating of 3.5
Makes:
6 servings
Prep:
15 mins
Chill:
4 hrs to 24 hrs
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Light Three-Bean Salad

Ingredients
1
cup loose-pack frozen cut green beans or lima beans
1
15 ounce can cut wax beans, black beans, or chickpeas (garbanzo beans), rinsed and drained
1/2
15 ounce can low-sodium red kidney beans, rinsed and drained
1/2
cup chopped red or green sweet pepper
1/3
cup chopped red onion (1 small)
1/4
cup cider vinegar or white vinegar
2
tablespoons sugar
2
tablespoons salad oil
1/2
teaspoon celery seeds
1/2
teaspoon dry mustard
1
clove garlic, minced

Directions

  1. Cook frozen beans according to package directions; drain. Meanwhile, in a large bowl combine wax beans, red kidney beans, sweet pepper, and onion. Add green beans.
  2. For dressing, in a screw-top jar combine the vinegar, sugar, salad oil, celery seeds, dry mustard, and garlic. Cover and shake well. Pour over vegetables; stir lightly. Cover and chill for at least 4 hours or up to 24 hours, stirring occasionally. Serve with a slotted spoon. Makes 6 side-dish servings.

Nutrition Facts

(Light Three-Bean Salad)
    Per serving:
  • 107 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 2 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 0 mg chol.,
  • 148 mg sodium,
  • 16 g carb.,
  • 3 g fiber,
  • 5 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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