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Wednesday, February 26, 2014

Best Three-Bean Salad

Best Three-Bean Salad

Nearly every Midwestern farmwife has a family recipe for three-bean salad passed down from generation this one the best you’ve ever tried? My recipe testers voted a resounding and unanimous yes!

Serves 6 (2/3 cup)

2 (15-ounce) can cut green beans, rinsed and drained
1(15-ounce) can cut wax beans, rinsed and drained
¼ cup finely chopped onion
1 (2-ounce) jar chopped pimiento, undrained
1/3 cup white distilled vinegar
 1/3 cup SPLENDA granular
2 tablespoons vegetable oil
1 teaspoon dried parsley flakes
1/8 teaspoon black pepper

In a large bowl, combine green beans, wax beans, kidney beans, onion, and undrained a small bowl combine vinegar SPLENDA and vegetable oil. Stir in parsley flakes and black pepper. Add dressing mixture to vegetable mixture. Mix gently to combine. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving.

Each serving equals

HE: 2 vegetable * 1 fat * 1/2 bread *1/2 protein
5 Optional Calories
125 calories* 5 gm fat * 4gm protein
16 gm carbohydrate * 506 mg sodium *
  41 mg calcium * 5gm fiber
 DIABETIC EXCHANGES: 2 vegetable * 1 fat *
½ starch * ½ meat

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