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Fat-Free Bean Salad

Fat-Free Bean Salad

"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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10 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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  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.


  • 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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I thought this was great for a fat free recipe. I did tweak it to reduce calories by substituting the sugar with no calorie sweetener. I used a relish that had Splenda in it. Also, I would re...

Two stars because the quantities needed changing. I used fresh green and yellow beans, that were cooked tender-crisp. One cup of chopped sweet onion is enough and if using sweet pickle relish ...

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