Low-Fat Bean Salad
You think you've bean there, done that, but you really haven't until you've tried this succulent salad. Infused with a blend of beans and veggies, the tangy dressing drives home the great taste and makes it a welcome change from the usual salads.
At a glance
Difficulty:
Course/Dish:
Cooking Lite:
Healthy Eating:
Occasions:
Serves:
8
Ingredients
2 (14.5 oz.) cans French-style green beans, drained
1 (16 oz.) can kidney beans, rinsed and drained
2 cups chopped sweet onions
1 cup sweet pickle relish
1/2 cup chopped green pepper
1/4 cup white vinegar
1/3 cup sugar
Methods/steps
In a bowl, combine the green beans, kidney beans, onion, pickle relish and green pepper. In a small bowl, combine the vinegar and sugar; mix well. Pour over bean mixture; toss to coat evenly. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.
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PREP TIME 10 Min
READY IN 10 Min