Sweet and Sour Bean Salad

Course : Beans
Serves: 6
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1 cup green beans -- canned
1 cup wax beans -- canned
1/4 cup green pepper -- diced
1/2 cup celery -- diced
1/4 cup pimientos -- (or sweet red pepper) -- chopped
1 teaspoon chives -- freeze-dried
1 teaspoon salt and pepper -- to taste
1/4 teaspoon thyme
1/2 teaspoon garlic powder
1 tablespoon canola oil -- or olive oil
3 tablespoons white vinegar or cider vinegar
1 package sugar substitute -- to taste

Preparation / Directions:

Method: Drain liquid from beans. Cut green peppers fine, also red peppers if using. Mix all ingredients together make sure oil and vinegar coats all vegetables. Let stand in refrigerator 12-24 hours to let seasonings mellow before serving. Turning the bowl upside down several times. Serve 1/2 cup of salad on a bed of lettuce. You may add kidney beans or other legumes (6 oz. is 1/2 bread) to the above recipe make sure you count either as calories protein or as bread. The points do not change when you add the 6 oz. of kidney beans.


Nutritional Information:

38 Calories (kcal); 2g Total Fat; (50% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 12mg Sodium

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