Three-Bean Salad

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 54
  • Calories from fat: 0.0%
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.9g
  • Carbohydrate: 11.2g
  • Fiber: 1.8g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 79mg
  • Calcium: 0.0mg

Ingredients

  • 1 (16-ounce) can no-salt-added green beans, drained
  • 1 (16-ounce) can wax beans, drained
  • 1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
  • 1 green bell pepper, chopped
  • 4 green onions, chopped
  • 2/3 cup apple juice
  • 1/3 cup cider vinegar
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon paprika
  • 1/8 teaspoon dried whole oregano

Preparation

  1. Combine first 5 ingredients in a large bowl, stirring gently.
  2. Combine apple juice and remaining 5 ingredients in a jar; cover tightly, and shake vigorously. Pour over vegetables, stirring gently. Cover and chill at least 2 hours. Serve with a slotted spoon.
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