Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This salad can be stored in the refrigerator for up to a week.

Recipe by Cooking Light September 1997

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Yield:
10 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook beans in boiling water 18 minutes or until beans are tender. Drain well.

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  • Combine beans and remaining ingredients in a large bowl. Serve at room temperature or chilled.

Nutrition Facts

159 calories; calories from fat 20%; fat 3.6g; saturated fat 0.5g; mono fat 2.1g; poly fat 0.7g; protein 6.2g; carbohydrates 27g; fiber 3g; iron 2.3mg; sodium 248mg; calcium 30mg.
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