Tangy Two Bean Salad

Tangy Two Bean Salad

1 review, 4 star(s). 100% would make again

Ready in 30 minutes

Very tasty, looks great, and diabetic-friendly.


16 ounces green beans; fresh or frozen, cut
15 ounces Butter Beans; 1 can
2 cloves garlic; crushed
1 tablespoons Balsamic vinegar
3 tablespoons olive oil
1 pinch Kosher salt
1/4 teaspoon Black pepper
1 dash Cayenne; to taste

Original recipe makes 8



If using fresh beans steam them for 5-6 minutes then place them in ice water to fix the color. Frozen beans may be used directly or cooked for 1-2 minutes in the microwave. Do Not Overcook as you want some crunch left.

Drain the liquid from the canned butter beans and add them to the chilled green beans. Blend remaining ingredients together and pour over the mixed beans. Allow this to marinate for at least 30 minutes prior to serving. Overnight is fine.

Each (1/2 cup, 123g) serving contains an estimated:

Cals: 175, FatCals: 54, TotFat: 5g

SatFat: 0g, PolyFat: 1g, MonoFat:4g

Chol: 0mg, Na: 314mg, K: 324mg

TotCarbs: 23g, Fiber: 9g, Sugars: 1g

NetCarbs: 14g, Protein: 7g

Verified by stevemur
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[I posted this recipe.]
promfh 10y ago

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