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Triple Bean Salad |
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Serves: 4 Print this RecipeServing Size 1 cup 1 (14 1/2-ounce) can green beans, drained 1 (15 1/2-ounce) can wax beans, drained and rinsed 1 (15 1/2-ounce) can dark kidney beans, drained 1/4 cup sliced green onions 1/4 cup red wine vinegar 1 tablespoon olive oil 1 teaspoon EQUAL Measure or 3 packets EQUAL sweetener or 2 Tbsp EQUAL Spoonful 1 teaspoon dried basil leaves 1 small clove garlic, minced 1/4 teaspoon fresh ground pepper Combine green beans, wax beans, kidney beans, green onions, vinegar, oil, Equal, basil, garlic, and pepper in large nonmetallic bowl. Mix well. Cover; refrigerate overnight. Serve chilled. EXCHANGES PYRAMID SERVINGS Starch 1 1/2 Vegetable 1 Monounsat Fat 1/2 NUTRITION FACTS Calories 159(36 calories from fat) Fat 4 g Saturated Fat 1 g Cholesterol 0 mg Sodium 425 mg* Carbohydrate 25 g Dietary Fiber 7 g Sugars 6 g Protein 8 g * >400 mg of sodium This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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