Рецепт Bean Salad (Points 3.5)
Порций: 6
Ингредиенты
- 14 ounce canned kidney beans liquid removed
- 14 ounce canned pinto beans liquid removed or possibly white beans
- 14 ounce canned green beans cut, liquid removed
- 1 c. sliced celery
- 14 ounce canned pineapple chunks in juice liquid removed, juice reserved
- 1 Tbsp. cornstarch reserved pineapple juice
- 1 tsp lemon juice
- 1/4 c. red wine vinegar
- 2 Tbsp. veg. oil *see Note
- 2 Tbsp. water
- 2 tsp dry mustard
- 1/2 tsp granulated sugar **see Note
- 1/2 tsp salt
- 1/4 tsp dillweed
- 1/4 tsp pepper
- 1/4 tsp dry whole oregano
- 1/4 tsp garlic pwdr
- 1/4 tsp onion pwdr
Инструкции
- Combine first 5 ingredients in a large bowl.
- DRESSING:Mix cornstarch, reserved pineapple juice and lemon juice in small saucepan.
- Add in remaining 11 ingredients. Heat and stir till boiling and slightly thickened. pour over vegetables in bowl. Stir. Cover. Chill for 24 hrs, stirring occasionally.
- Makes 6 c.
- Description: "Pineapple makes this different from the usual bean salad. Dressing has a good bite to it."
- Yield: 6 c.
- NOTES : Note 1: I used extra-virgin extra virgin olive oil.
- Note 2: I used Splenda, other sugar substitute can be used if you are a diabetic.
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 304g | |
Recipe makes 6 servings | |
Calories 303 | |
Calories from Fat 54 | 18% |
Total Fat 6.15g | 8% |
Saturated Fat 0.61g | 2% |
Trans Fat 0.12g | |
Cholesterol 0mg | 0% |
Sodium 621mg | 26% |
Potassium 683mg | 20% |
Total Carbs 51.4g | 14% |
Dietary Fiber 13.7g | 46% |
Sugars 13.27g | 9% |
Protein 11.8g | 19% |