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Three Bean Salad

Source of Recipe

The New Family Cookbook for People with Diabetes - e-mail


Recipe Introduction

Plan ahead...needs to chill for at least 2 hours. To cut sodium....Cook your own beans instead of using canned. (See Make-Your-Own Section) Three Bean Salad
WW Points
Exchanges
Yield: 3 cups (6 servings)

- 1 cup cut green beans, drained (about 1/2 of a 16-ounce can)
- 3/4 cup red kidney or pinto beans, drained (about 1/2 of a 15-ounce can)
- 3/4 cup chick-peas (garbanzo beans), drained (about 1/2 of a 15-ounce can)
- 1/4 cup finely chopped onion
- 1/4 cup chopped green bell pepper
- 3 tablespoons vinegar
- 1 tablespoon canola or corn oil
- 2 teaspoons sugar
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano

Combine the drained beans, onion, and green pepper in a large bowl. In a small bowl, whisk together 1/4 cup water, the vinegar, oil, sugar, garlic, and oregano. Pour over the beans. Toss to mix. Cover and chill at least 2 hours before serving.

One 1/2 cup serving equals: Calories: 98, Fat: 3 g, Cholesterol: 0 mg, Sodium:124 mg, Carbohydrate: 15 g, Fiber: 3 g, Sugars: 4 g, Protein: 4g ++++ Exchanges: 1 Starch, 1/2 Fat ++++ WWP: 2.4