FOUR BEAN SALAD
- Number of Servings: 1
Ingredients
1 16 OZ CAN GREEN BEANS, DRAINED1 16 OZ CAN WAX BEANS, DRAINED1 16 OZ CAN GARBANZO BEANS, RINSED AND DRAINED1 16 OZ CAN KIDNEY BEANS, RINSED AND DRAINED1/4 CUP SLIVERED GREEN PEPPER8 GREEN ONIONS, SLICED3/4 CUP SPLENDA1/2 CUP APPLE CIDER VINEGAR1 TBSP + 1 TSP OLIVE OIL3 T FAT FREE CANNED CHICKEN BROTH1/2 TSP SALT
IN A LARGE BOWL, COMBINE ALL THE BEANS, GREEN PEPPERS AND ONIONS.
IN A SMALL BOWL, COMBINE REMAINING INGREDIENTS; STIR UNTIL THE SPLENDA DISSOLVES. POUR OVER BEAN MIXTURE. COVER AND REFRIGERATE OVERNIGHT, STIRRING SEVERAL TIMES.
MAKES 8 SERVINGS.
Serving Size: 1 CUP
Number of Servings: 1
Recipe submitted by SparkPeople user BACANBITS1.
IN A SMALL BOWL, COMBINE REMAINING INGREDIENTS; STIR UNTIL THE SPLENDA DISSOLVES. POUR OVER BEAN MIXTURE. COVER AND REFRIGERATE OVERNIGHT, STIRRING SEVERAL TIMES.
MAKES 8 SERVINGS.
Serving Size: 1 CUP
Number of Servings: 1
Recipe submitted by SparkPeople user BACANBITS1.
Nutritional Info Amount Per Serving
- Calories: 446.4
- Total Fat: 20.2 g
- Cholesterol: 0.0 mg
- Sodium: 2,672.6 mg
- Total Carbs: 84.6 g
- Dietary Fiber: 17.7 g
- Protein: 14.2 g
Member Reviews