Use liquid Splenda for 140 Calories; 11g Fat (65.8% calories from fat); 4g Protein; 8g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 297mg Sodium per serving.
Yield: 12 Ready in 45 minutes
favorite of 17 people 0 people want to try
Verified by stevemur
|1 poundcanned green beans; drained|
|1 poundcanned yellow wax beans; drained|
|1 poundcanned black soybeans; drained and rinsed|
|1/2 cupGreen pepper; chopped|
|1/2 cupOnion; chopped|
|1 cupCelery; sliced|
|1/2 cupSplenda bulk; or 12 packets|
|1/2 cupWhite vinegar|
|1/2 cupSalad oil|
|1/4 teaspoonWhite pepper|
Three-bean Salad Preparation
Place beans in colander and set aside to drain while prepping fresh vegetables.
Combine green pepper, onion and celery in a large non-aluminum bowl.
Stir together sugar substitute, vinegar, salad oil, white pepper and salt in a small bowl.
Add beans to green pepper, onion, celery in large bowl and toss to combine.
Pour dressing over all and mix well.
Refrigerate 8 hours or overnight, stirring occasionally.
Serve with a slotted spoon.
Per Serving: 144 Calories; 11g Fat (64.0% calories from fat); 4g Protein; 9g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 297mg Sodium.
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