3 Bean Salad - Low Sodium Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 c. green snap beans, cooked tender crisp
1 1/2 c. yellow snap (waxed) beans, cooked tender crisp
1 1/2 c. canned kidney beans- low salt, drained
1 c. slivered green pepper
3/4 c. red onion, thinly sliced (not chopped)
1/2 clove garlic
2/3 c. wine vinegar
1/3 c. sugar
1/4 c. olive oil
1/4 c. vegetable oil
1 tsp. NoSalt or Lite salt
1/8 tsp. ground or cracked black pepper
1 large dash turmeric
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Directions: |
Directions:Blanch the green and yellow beans. Drain kidney beans. You can get fresh or dry kidney beans, cook them and use those but the canned kidney beans are so much easier. Just be sure to drain off liquid from the can and rinse them. Combine the gr. pepper and onions (in this recipe you do not saute the onions and gr. pepper) with beans when beans are cooled off. Now make the dressing: Halve the garlic clove. Place garlic in jar with remaining ingreds. & shake well. (You may use garlic powder and shake the jar). Let stand for 5 mins. Remove garlic (skip this step if using garlic powder) and shake again. Now: Toss with all vegs. above. Chill. Keeps 2 weeks in refrig. remove from refrig. for 20 mins. before serving so it can come to room temperature and shake it before serving. |
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Number Of
Servings: |
Number Of
Servings:6 - 8 servings |
Personal
Notes: |
Personal
Notes: Good for Lion's Club summer events.
You can use low salt gr. beans and low salt yellow beans in cans, if you wish.
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