Light Three-Bean Salad
Recipe from
Better Homes and Gardens
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.
Servings:
6 side-dish servings
Prep Time:
15 mins
Total Time:
4 hrs 15 mins
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Ingredients
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1 cuploose-pack frozen cut green beans or lima beanssee savings
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1 15- or 16-ounce cancut wax beans, black beans, or chickpeas (garbanzo beans), rinsed and drainedsee savings
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1/2 of a 15-ounce canlow-sodium red kidney beans, rinsed and drainedsee savings
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1/2 cupchopped red or green sweet peppersee savings
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1/3 cupchopped red onion (1 small)see savings
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1/4 cupcider vinegar or white vinegarsee savings
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2 tablespoonssugarsee savings
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2 tablespoonssalad oilsee savings
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1/2 teaspooncelery seedssee savings
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1/2 teaspoondry mustardsee savings
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1 clovegarlic, mincedsee savings
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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 information
Per serving: Calories 107, Total Fat 5 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 2 g, Cholesterol 0 mg, Sodium 148 mg, Carbohydrate 16 g, Total Sugar 5 g, Fiber 3 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 42%, Calcium 4%, Iron 7%. Exchanges: Vegetable 1.5, Starch .5, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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