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Thursday, July 24, 2014

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Low-Fat Bean Salad

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.

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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.

 

Additional Tips

PREP TIME 10 Min 
READY IN 10 Min

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