- make this recipe
- user reviews (0)
Light Three-Bean Salad
Ingredients
-
1
cup loose-pack frozen cut green beans or lima beans
-
1
15 - 16 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)
- Servings Per Recipe 6,
- Calories 107,
- Protein (gm) 3,
- Carbohydrate (gm) 16,
- Fat, total (gm) 5,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 2,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 5,
- Vitamin A (IU) 777,
- Vitamin C (mg) 25,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 20,
- Sodium (mg) 148,
- Potassium (mg) 219,
- Calcium (DV %) 40,
- Iron (DV %) 1,
- Vegetables () 2,
- Starch () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
