Marinated 3-Bean Salad
This is a great picnic salad - make it the night before so the flavors can blend.
Be sure to mix the salad with still-warm green beans and wax beans so they'll
absorb the flavors of the dressing better.
2 tbsp cider vinegar
2 tbsp apple juice
2 tsp grated peeled gingerroot
1 cup cut green beans (2" lengths), steamed until tender-crisp
1 cup cut wax beans (2" lengths), steamed until tender-crisp
1/2 cup canned red kidney beans, rinsed and drained
1 onion, minced
1/4 red bell pepper, seeded and finely diced
2 tbsp chopped basil
In a large bowl, mix the vinegar, apple juice and gingerroot.
Add the green beans, wax beans, kidney beans, onion, bell pepper
and basil; toss to coat. Refrigerate,covered, until chilled, at least 3 hours.
POINTS: 2 (1)
PER SERVING: 65 Calories, 0 g Total Fat, 0 g Saturated Fat,
5 mg Sodium, 13 g Total Carbohydrate,
2 g Dietary Fiber, 4 g Protein
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
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