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TWO-BEAN SALAD




Source of Recipe


UNKNOWN


Recipe Introduction


MAKES 8 SERVINGS. SERVING SIZE: 3/4 CUP. 1 POINT PER SERVING.


List of Ingredients




1 1/2 LB. FRESH GREEN BEANS
1 CAN (1 LB.) RED KIDNEY BEANS, DRAINED AND RINSED
3/4 C. CHOPPED ONION
3/4 C. CHOPPED GREEN BELL PEPPER

DRESSING:
1/4 C. PLUS 2 TBSP. RED WINE VINEGAR
2 TBSP. SUGAR
1/4 TSP. GROUND BLACK PEPPER
1/4 TSP. SALT

Recipe



CUT THE GREEN BEANS INTO 1-INCH PIECES AND PLACE IN A MICROWAVE OR STOVE-TOP STEAMER. COVER AND COOK AT HIGH POWER OR OVER MEDIUM-HIGH HEAT FOR 6 TO 8 MINUTES OR UNTIL TENDER. RINSE WITH COOL WATER AND DRAIN. PLACE THE GREEN BEANS IN A LARGE BOWL. ADD THE KIDNEY BEANS, ONION AND GREEN PEPPER, AND TOSS TO MIX. COMBINE THE DRESSING INGREDIENTS IN A SMALL BOWL AND STIR TO MIX WELL. POUR THE DRESSING OVER THE BEAN MIXTURE AND TOSS TO MIX. COVER THE SALAD AND CHILL FOR SEVERAL HOURS OR OVERNIGHT, STIRRING OCCASIONALLY BEFORE SERVING.

PER SERVING: 81 CALORIES, 0.3 g FAT, 5 g FIBER, O mg CHOLESTEROL, 4.6 g PROTEIN, 38 mg SODIUM