Oil-Free Three-bean Salad Recipe - Cooking Index
Oil-Free Three-bean Salad Recipe - Cooking Index
This salad improves with age! Plan ahead when serving this salad so the beans have plenty of time to soak up the tangy-sweet dressing.
Type: Low Fat| Dressing | ||
| 1/3 cup | 78ml | White vinegar |
| 3 tablespoons | 45ml | Chicken broth - defatted |
| 2 tablespoons | 30ml | White grape juice |
| 2 tablespoons | 30ml | Sugar |
| 1 teaspoon | 5ml | Celery seeds |
| 1 | Garlic clove - minced | |
| Salad | ||
| 1 | Cut waxed beans - (8 oz) - drained | |
| 1 | Green beans - (8 oz) - drained | |
| 1 | Red kidney beans - (8 oz) - drained | |
| 1/2 cup | 31g / 1.1oz | Finely-chopped onions |
| 1/2 cup | 73g / 2.6oz | Chopped green peppers |
To make the dressing: In a small bowl, stir together the vinegar, broth, juice, sugar, celery seeds and garlic.
To make the salad: In a large bowl, combine the waxed beans, green beans, kidney beans, onions and peppers. Add the dressing. Gently stir until combined. Cover and chill in the refrigerator for 4 to 24 hours to blend the flavors, stirring often.
This recipe yields 6 side-dish servings.
Nutritional Information Per Serving: Calories: 77; Fat: 1 grams (4% of calories); Cholesterol: 0 milligrams; Sodium: 320 milligrams; Fiber (grams) 3.5.
Source:
Prevention's Recipe Archive at http://www.prevention.com/cooking
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