1/3 Cup white vinegar
2 tablespoons defatted chicken broth
2 tablespoons white grape juice
2 tablespoons sugar
1 teaspoon celery seed
1 clove garlic, minced
1 8-ounce can cut waxed beans, drained
1 8-ounce can cut green beans, drained
1 8-ounce can red kidney beans, drained
1/2 Cup onion, finely chopped
1/2 Cup green pepper, chopped
2 tablespoons defatted chicken broth
2 tablespoons white grape juice
2 tablespoons sugar
1 teaspoon celery seed
1 clove garlic, minced
1 8-ounce can cut waxed beans, drained
1 8-ounce can cut green beans, drained
1 8-ounce can red kidney beans, drained
1/2 Cup onion, finely chopped
1/2 Cup green pepper, chopped
In a small bowl, combine the first six ingredients to make the dressing. In a large bowl, combine the three types of beans, onions and peppers. Add the dressing and stir gently until combined. Cover and chill in the refrigerator at least 4 hours before serving to blend the flavors.
Yield: 6 servings
Nutrition per serving: calories 77, percent fat calories 4%, sodium 430 mg, cholesterol 0 mg.
Yield: 6 servings
Nutrition per serving: calories 77, percent fat calories 4%, sodium 430 mg, cholesterol 0 mg.
