Oil Free Three Bean Salad Recipe
Ingredients
| White vinegar | 1/3 Cup (16 tbs) (Dressing) | |
| 3 tablespoons chicken broth, defatted | ||
| White grape juice | 2 Tablespoon (Dressing) | |
| Sugar | 2 Tablespoon (Dressing) | |
| Celery seeds | 1 Teaspoon (Dressing) | |
| Garlic | 1 Clove (5gm), minced (Dressing) | |
| Beans | 1 Can (10oz), drained (Salad) | |
| Green beans | 1 Can (10oz), drained (Salad) | |
| Red kidney beans | 1 Can (10oz), drained (Salad) | |
| Onions | 1/2 Cup (16 tbs), finley chopped (Salad) | |
| Green peppers | 1/2 Cup (16 tbs), chopped (Salad) | |
Directions
To make the dressing: In a small bowl, stir together the vinegar, broth, juice, sugar, celery seeds and garlic.
To make the salad: In a large bowl, combine the waxed beans, green beans, kidney beans, onions and peppers.
Add the dressing.
Gently stir until combined.
Cover and chill in the refrigerator for 4 to 24 hours to blend the flavors, stirring often.
To make the salad: In a large bowl, combine the waxed beans, green beans, kidney beans, onions and peppers.
Add the dressing.
Gently stir until combined.
Cover and chill in the refrigerator for 4 to 24 hours to blend the flavors, stirring often.
Chef
