LF three bean salad

[Guest guest]

red kidney, gabanzo, green beans and a herb and vinegar dressing

 

 

* Exported from MasterCook *

 

Three Bean Salad

 

Recipe By :Jennifer Raymond

Serving Size : 12 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

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15 ounces canned kidney beans -- rinsed

15 ounces canned garbanzo beans -- rinsed

15 ounces canned green beans -- rinsed

1/2 small red onion (optional) -- finely chopped

1/4 cup finely chopped fresh parsley

1/2 cup cider vinegar

1/4 cup seasoned rice vinegar

3 garlic cloves -- minced

2 tablespoons chopped fresh basil

1/2 teaspoon oregano

1/2 teaspoon marjoram

1/4 teaspoon black pepper

 

1. Place the drained beans in a large bowl with the chopped onion if using and

the parsley.

 

2. In a separate bowl, whisk the vinegars, garlic and seasonings together. Add

to the beans and toss to mix.

 

TIP - Refrigerate 2 to 3 hours before serving.

 

Description:

" dressed with vinegar and herbs "

Source:

" Turn off the Fat Genes by Neal Barnard, recipes by Jennifer Raymond "

Yield:

" 6 cups "

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Per Serving (excluding unknown items): 99 Calories; 1g Fat (9.4% calories from

fat); 6g Protein; 18g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 217mg

Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other

Carbohydrates.

 

Serving Ideas : Alone or with mixed salad greens.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0