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Light Three-Bean Salad

Makes: 6 servings
Prep 15 mins Chill 4 hrs to 24 hrs
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 (g) 20,
  • Cobalamin (Vit. B12) (g) 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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