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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 214.7
  • Total Fat: 1.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 532.4 mg
  • Total Carbs: 43.1 g
  • Dietary Fiber: 10.4 g
  • Protein: 9.2 g

View full nutritional breakdown of Three-bean Salad (vegan, fat-free) calories by ingredient
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Three-bean Salad (vegan, fat-free)

Submitted by: SERENE-VANNOY

Introduction

I used half the quantities of the vinegar and sugar in the nutritional info, because half of it tends to stay behind in the bowl. If you tend to like to drink the liquid or something, double those for nutritional info.

The dressing tastes a little better with salt in it (as much as a tablespoon), but I'm cutting down on sodium, so I left it out, and it was fine.
I used half the quantities of the vinegar and sugar in the nutritional info, because half of it tends to stay behind in the bowl. If you tend to like to drink the liquid or something, double those for nutritional info.

The dressing tastes a little better with salt in it (as much as a tablespoon), but I'm cutting down on sodium, so I left it out, and it was fine.

Number of Servings: 6

Ingredients

    1/2 onion, diced finely
    1/2 cup white vinegar
    1/2 cup sugar
    1/2 cup water
    2 cups green beans and/or yellow wax beans, fresh or frozen
    2 cups (or one can) cooked garbanzo beans, rinsed and drained
    2 cups (or one can) red kidney beans, rinsed and drained

Directions

Place onion, vinegar, sugar, and water in a small saucepan. Bring to a rolling boil and remove from the heat and set aside.

If using fresh green beans, snap off the ends, cut into 1-inch pieces, and blanch them in boiling water for a few minutes, then rinse in cold water to stop the cooking. If you're using frozen beans, just thaw under running water, drain, and cut into 1-inch pieces.

Place all the beans in a large bowl and add dressing. Chill and serve.

Makes about 6 one-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user SERENE-VANNOY.






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