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.
2 (14.5 oz.) cans French-style green beans, drained
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.
PREP TIME 10 Min
READY IN 10 Min