Bean Salad (3.5 PTS) Recipe - Cooking Index
Bean Salad (3.5 PTS) Recipe - Cooking Index
| 14 oz | 397g | Canned kidney beans - rinsed and drained |
| 14 oz | 397g | Canned Black Beans - rinsed and drained |
| 14 oz | 397g | Canned green beans - cut, drained |
| 1 cup | 110g / 3.9oz | Sliced celery |
| 14 oz | 397g | Canned pineapple chunks in juice - drain, reserve juice |
| * * DRESSING * * | ||
| 1 tablespoon | 15ml | Cornstarch |
| 1/2 | Pineapple Juice - approxiamte, reserve | |
| 1 teaspoon | 5ml | Lemon juice |
| 1/4 cup | 59ml | Red wine vinegar |
| 2 tablespoons | 30ml | Cooking oil - *see Note |
| 2 tablespoons | 30ml | Water |
| 2 teaspoons | 10ml | Dry mustard |
| 1/2 teaspoon | 2.5ml | Granulated sugar - **see Note |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Dillweed |
| 1/4 teaspoon | 1.3ml | Pepper |
| 1/4 teaspoon | 1.3ml | Dried whole oregano |
| 1/4 teaspoon | 1.3ml | Garlic powder |
| 1/4 teaspoon | 1.3ml | Onion powder |
Combine first 5 ingredients in a large bowl.
DRESSING:
Mix cornstarch, reserved pineapple juice and lemon juice in small saucepan. Add remaining 11 ingredients. Heat and stir until boiling and slightly thickened.
Pour over vegetables in bowl. Stir. Cover. Refrigerate for 24 hours, stirring occasionally.
Nutritional Information according to cookbook:
1 cup salad = 208 calories, 23% C.F.F., 7g Protein, 5.4 Total Fat, 35g Carbohydrate 493mg Sodium, 6g Dietary Fibre
WW Points = 3.5
"Pineapple makes this different from the usual bean salad. Dressing
has a good bite to it."
Source:
Company's Coming - Millennium Edition - S(Adapted by): - Helen D. ([email protected]) July 4, 2000 - Yield: - 6 Cups - Ratings : Fiber G (10+) 0 Ww Points (0-9) 3
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