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Oil Free Three Bean Salad

chef.cristian's picture
Ingredients
  White vinegar 1⁄3 Cup (5.33 tbs)
  Chicken broth 3 Tablespoon, defatted
  White grape juice 2 Tablespoon
  Sugar 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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Potato
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Servings: 
6

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