1. Fill a Dutch oven three-fourths full with water; bring to a boil. Add green beans; cook, uncovered, 3-6 minutes or until crisp-tender. Drain and immediately drop into ice water. Drain and pat dry.
2. In a large bowl, whisk vinaigrette, sugar, garlic and salt until sugar is dissolved. Add canned beans and green beans; toss to coat. Refrigerate, covered, at least 4 hours. Stir in basil just before serving. Yield: 12 servings (3/4 cup each).
Read more: http://www.tasteofhome.com/recipes/balsamic-three-bean-salad#ixzz3YBDNCdE5
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (89g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 5 (56%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 1308.6mg||45 %|
|Potassium 4.3mg||0 %|
|Total Carbohydrate 2.4g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 2.4g|
|Protein 0g||0 %|
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Calories per serving: 9
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