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.

Makes 4 servings

Ingredients
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.

Return to Recipe Table of Contents