Recipes

Low-Fat Bean Salad

You think you have 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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Course Cold Appetizer, Salad
Cuisine Continental

Servings 8 servings
Calories 1253.45 kcal

Ingredients

  

  • 4 cup(s) canned French-style green beans, drained
  • 1 can kidney beans, rinsed and drained
  • 2 cup(s) chopped sweet onions
  • 16 tablespoon(s) sweet pickle relish
  • 1/2 cup(s) chopped green pepper
  • 1/4 cup(s) white vinegar
  • 1/3 cup(s) sugar

Instructions

 

  • 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.

Nutrition

Calories: 1253.45kcalCarbohydrates: 269.29gProtein: 83.87gFat: 2.92gSaturated Fat: 0.52gSodium: 4868.56mgFiber: 37.9gSugar: 172.46g

Keyword Healthy Eating, Low Fat
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