Oil Free Three Bean Salad
|White vinegar||1⁄3 Cup (5.33 tbs)|
|Chicken broth||3 Tablespoon, defatted|
|White grape juice||2 Tablespoon|
|Celery seeds||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Cut waxed beans||8 Ounce, drained (1 Can)|
|Canned cut green beans||8 Ounce, drained (1 Can)|
|Canned red kidney beans||8 Ounce, drained (1 Can)|
|Finely chopped onions||1⁄2 Cup (8 tbs)|
|Chopped green peppers||1⁄2 Cup (8 tbs)|
To make the dressing: In a small bowl, stir together the vinegar, broth, juice, sugar, celery seeds and garlic.
To make the salad: In a large bowl, combine the waxed beans, green beans, kidney beans, onions and peppers.
Add the dressing.
Gently stir until combined.
Cover and chill in the refrigerator for 4 to 24 hours to blend the flavors, stirring often.