Three-bean salad

Yield: 6 servings

Measure Ingredient
⅓ cup Cider Vinegar
3 tablespoons Light Corn Syrup
1 tablespoon Coarse-grained Mustard
1 teaspoon Olive or Canola Oil
½ teaspoon Salt
¼ teaspoon Freshly ground Black Pepper
1 small Red Onion; finely diced
1 can (15-oz.) Black-eyed Peas or Chickpeas; drained and rinsed
1 pack (10-oz.) frozen Lima Beans
1 pounds Fresh Green Beans; trimmed and French cut
2 tablespoons Fresh Parsley; chopped

The Cook & Kitchen Staff are offering you 31 days of Recipe-a-Day~Light.

That's right, we're lightening up the fare without lightening up the flavor of some of your favorite recipes.

Today's recipe is a delicious vegetable salad that contains about 225 calories per serving, with only ⅖ grams of saturated fat. You'll find the vegetable salad is carbo-rich, with about 6 grams of fiber per serving.

In a large mixing bowl, whisk together the vinegar, corn syrup, mustard, oil, salt, and pepper until well blended. Add onion and black-eyed or chickpeas to the mixture.

In a large saucepan or lightly salted boiling water, cook the lima beans until tender, about 5 minutes. Remove the lima beans with a slotted spoon and rinse in cold water. Let dry or pat dry and add to the onion mixture.

Cook the green beans in the same boiling water until just tender, about 8 minutes. Drain and rinse with cool water. Again, let dry or pat dry, and add to the salad mixture with the chopped parsley. Adjust the seasonings with salt and pepper. Refrigerate for up to 8 hours prior to serving for maximum flavor.

Kitchen Staff Tip: If fresh green beans are not available to you at your local grocer's, you may substitute about 2 cups of frozen or canned green beans. If you use the frozen green beans, simply prepare as directed. If you use canned green beans, simply drain them, rinse them, and add them to the salad.

Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Jan 3, 1999, converted by MM_Buster v2.0l.

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