Sweet and Sour Bean Salad |
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| Course : |
Beans |
| From: |
HungryMonster.com |
| Serves: |
6 |
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Ingredients:
| 1 |
cup |
green beans -- canned |
| 1 |
cup |
wax beans -- canned |
| 1/4 |
cup |
green pepper -- diced |
| 1/2 |
cup |
celery -- diced |
| 1/4 |
cup |
pimientos -- (or sweet red pepper) -- chopped |
| 1 |
teaspoon |
chives -- freeze-dried |
| 1 |
teaspoon |
salt and pepper -- to taste |
| 1/4 |
teaspoon |
thyme |
| 1/2 |
teaspoon |
garlic powder |
| 1 |
tablespoon |
canola oil -- or olive oil |
| 3 |
tablespoons |
white vinegar or cider vinegar |
| 1 |
package |
sugar substitute -- to taste |
|
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Preparation:
Method: Drain liquid from beans. Cut green peppers fine, also red peppers if using. Mix all ingredients together make sure oil and vinegar coats all vegetables. Let stand in refrigerator 12-24 hours to let seasonings mellow before serving. Turning the bowl upside down several times. Serve 1/2 cup of salad on a bed of lettuce.
You may add kidney beans or other legumes (6 oz. is 1/2 bread) to the above recipe make sure you count either as calories protein or as bread. The points do not change when you add the 6 oz. of kidney beans. |
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Nutritional Information:
38 Calories (kcal); 2g Total Fat; (50% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 12mg Sodium |