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Fat-Free Bean Salad

SUBMITTED BY: Ruth Beitelspacher

"Ruth Beitelspacher of Aberdeen, South Dakota notes, 'I recently made this salad to serve at a turkey barbecue. It was just as big a hit as it was for our son's confirmation dinner some 40 years ago.' Her trim treatment of the timeless sweet-and-sour beans doesn't cut down on flavor one bit."
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PREP TIME  10 Min
READY IN  10 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 2 (14.5 ounce) cans French-style green beans, drained
  • 1 (16 ounce) can kidney beans, rinsed and drained
  • 2 cups chopped sweet onions
  • 1 cup sweet pickle relish
  • 1/2 cup chopped green pepper
  • 1/4 cup white vinegar
  • 1/3 cup sugar

DIRECTIONS

  1. In a bowl, combine the green beans, kidney beans, onion, pickle relish and green pepper. In a small bowl, combine the vinegar and sugar; mix well. Pour over bean mixture; toss to coat evenly. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.

FOOTNOTE

  • Nutritional Analysis: One serving (3/4 cup) equals 156 calories, 0.55 g fat (0.55 g saturated fat), 0 cholesterol, 672 mg sodium, 36 g carbohydrate, 6 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch.
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