This cold bean salad is low in calories and sodium.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a large saucepan cook green beans and wax beans, covered, in a small amount of boiling salted water for 10 minutes or until crisp-tender. Drain and immerse in a large bowl half-filled with ice water. Drain again. Return beans to bowl; cover and refrigerate until serving.

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  • Meanwhile, for salad dressing, in a screw-top jar combine vinegar, olive oil, sugar, ginger, curry powder, turmeric, salt, and pepper. Cover; shake well. Refrigerate until serving.

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  • To serve, pour salad dressing over beans. Toss gently to coat. Serve immediately. Makes 8 to 10 servings.

Nutrition Facts

60 calories; 4 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 3 g monounsaturated fat; 0 mg cholesterol; 78 mg sodium. 163 mg potassium; 7 g carbohydrates; 3 g fiber; 2 g sugar; 2 g protein; 0 RE vitamin a; 292 IU vitamin a; 10 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 20 mcg folate; 0 mcg vitamin b12; 30 mg calcium; 1 mg iron;

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