Three Bean Salad
Low Carb Recipe
Three Bean salad with a trio of beans, onion and pepper marinated in a mix of vinegar, oil, celery seed and dry mustard.
1/2 pound fresh wax beans
1/2 pound green fresh beans
1 can of soy beans, drained
1 small onion, halved and separated into rings
1/2 cup red bell pepper, chopped
2/3 cup vinegar
1/2 cup olive oil
1/2 cup sugar substitute
1 teaspoon celery seed
1/4 teaspoon dry mustard (optional)
Clean the wax beans and green beans, discarding the ends. Microwave in a small amount of water for seven to ten minutes, or until crisp tender. Place the cooked beans in a colander and run cold water over them to stop the cooking process. Drain and cool the beans completely.
In a large bowl, combine the cooled green and wax beans, the black soy beans, the onion rings, and the red bell pepper.
In a small jar with a screw-top lid combine the vinegar, vegetable oil, sugar substitute, celery seed and dry mustard, of desired. Cover and shake well to blend the ingredients. Pour the vinegar mixture over the vegetables. Stir gently, then cover and refrigerate for eight hours or overnight, stirring occasionally. Drain before serving.
Recipe makes 8 servings
Total Fat 18g; Cholesterol 0mg; Protein 10g; Total Carbohydrate 14g; Sodium >5mg; Fiber 4g
Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 3 Fat; 0 Other Carbohydrates