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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,
- cal. (kcal) 107,
- Fat, total (g) 5,
- chol. (mg) 0,
- sat. fat (g) 1,
- carb. (g) 16,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 2,
- fiber (g) 3,
- sugar (g) 5,
- pro. (g) 3,
- vit. A (IU) 777,
- vit. C (mg) 25,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 148,
- Potassium (mg) 219,
- calcium (mg) 40,
- iron (mg) 1,
- Vegetables () 2,
- Starch () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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