I make this for lunch very often. It's yummy, and lasts a long time.
Oil-Free Three-Bean Salad
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
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1/3 cup white vinegar
3 tablespoons fat-free chicken broth
2 tablespoons white grape juice (I usually omit this and just add a bit more water and Splenda)
2 tablespoons Splenda
1 teaspoon celery seeds (never used these)
1 clove garlic -- minced
SALAD
8 ounces canned cut wax beans -- drained
8 ounces canned cut green beans -- drained
8 ounces canned red kidney beans -- drained (I use the whole can of all beans - that way it doesn't waste)
1/2 cup finely chopped onions
1/2 cup chopped green bell peppers
Dressing: In a small bowl, stir together the vinegar, broth, juice, Splenda, celery seeds and garlic.
Salad: In a large bowl, combine the wax beans, green beans, kidney beans, onions and peppers.
Add the dressing.
Gently stir till combined.
Cover and chill in the refrigerator for 4-24 hours to blend the flavors, stirring often.
Description:
"This salad improves with age, has a tangy-sweet dressing"
