vegan jan wolff: 3 bean, 3 pepper salad

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Three Bean and Three Pepper Salad

 

Recipe By :Jan Wolff, Food Writer, New Jersey

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/2 pound fresh green beans -- cut in 1-inch pieces

1/2 pound yellow wax beans -- cut in 1-inch pieces

1 pound canned red kidney beans -- drained and rinsed

1/2 cup finely chopped red onion

1/2 cup diced red bell pepper

1/2 cup diced yellow bell pepper

1/3 cup light olive or canola oil

1/3 cup cider vinegar

1/4 teaspoon salt

1/4 teaspoon pepper

 

Steam or boil green and yellow beans for 2 to 3 minutes, until crisply tender.

Remove from heat, rinse with cold water. Combine with kidney beans, onion, and

peppers in a large bowl. In a small bowl, combine honey or sugar, oil, vinegar,

salt, and pepper. Combine contents of large and small bowls; refrigerate for

several hours or overnight before serving.

 

Servings: 4 to 6.

 

 

Source:

" news 2002-09-04 "

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Per Serving (excluding unknown items): 205 Calories; 12g Fat (52.1% calories

from fat); 6g Protein; 20g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol;

352mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 2 1/2

Fat; 0 Other Carbohydrates.

 

NOTES : This could be judged the most colorful salad ever made. It includes

three types and colors of beans as well as three different colored peppers. When

buying fresh green and yellow wax beans, look for thin, firm, unblemished beans.

Trim the stem end and rinse before cooking. The peppers can be steamed with the

beans during the last minute of cooking for a slightly softer texture.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 986 0 0 0