Triple Bean Salad

• Print

Thursday, January 01, 2004

Categories:

Vegetarian/Appetizers-Side Dish

Yield:

10 servings, approximately 2/3 cup each

Ingredients:

1 can (14.5 ounces) green beans, drained and rinsed1 can (14.5 ounces) wax beans, drained and rinsed
1 can (ounces) black beans, drained and rinsed
1 tomato, diced
1/2 cup green onion, chopped
3-6 basil leaves, chopped
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon sugar substitute (made from sucralose and maltodextrin)
1/3 cup red wine vinegar
1 1/2 teaspoons olive oil

Directions:

Combine all ingredients in a large bowl and toss.

Nutrition Facts:

61 calories, 9.6g carbohydrate, 3.3g protein, 1.1g fat, 0g saturated fat, 0mg cholesterol, 3.5g dietary fiber,184mg sodium

Source:

Adapted recipe by Rachel Cly, RD, LD - Email questions to: rcly@sjmc.org