3 Bean Salad

Name: 3 Bean Salad Recipe
Yield: 8
Ingredients: 1/2 cup Splenda; 1 Medium red onion thinly sliced; 1/4 cup chopped green pepper; 1/2 teaspoon salt; 1 teaspoon celery seed; 1/4 teaspoon pepper; 1/2 cup red wine vinegar; 2 tablespoons canola oil; 1 tablespoon lite soy sauce; 1 16 oz.can light red kidney beans rinsed and drained; 1 16 oz. can dark red kidney beans rinsed and drained; 1 16 oz. can butter beans rinsed and drained

Number of Servings: 8

Ingredients

1/2 cup Splenda1 Medium red onion, thinly sliced1/4 cup chopped green pepper1/2 teaspoon salt1 teaspoon celery seed1/4 teaspoon pepper1/2 cup red wine vinegar2 tablespoons canola oil1 tablespoon lite soy sauce1 16 oz.can light red kidney beans, rinsed and drained1 16 oz. can dark red kidney beans, rinsed and drained1 16 oz. can butter beans, rinsed and drained

Directions

In a large bowl, combine splenda, celery seed, salt, pepper, vinegar, oil and soy sauce. Mix well. Add green pepper, and onion, and mix well. Add all 3 cans of beans and mix well.
Cover and refrigerate over night.

Number of Servings: 8

Recipe submitted by SparkPeople user LEXIE215.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 175.7
Total Fat: 4.2 g
Cholesterol: 0.0 mg
Sodium: 767.3 mg
Total Carbs: 28.9 g
Dietary Fiber: 9.8 g
Protein: 8.6 g

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