Oil-Free Three-Bean Salad

Course : Salads
Serves: 6
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1/3 cup white vinegar
3 tablespoons chicken broth -- defatted
2 tablespoons white grape juice
2 tablespoons sugar
1 teaspoon celery seeds
1 clove garlic -- minced
8 ounces cut waxed beans -- drained
8 ounces green beans -- drained
8 ounces red kidney beans -- drained
1/2 cup finely chopped onions
1/2 cup chopped green peppers

Preparation / 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.


Nutritional Information:

137 Calories (kcal); 1g Total Fat; (3% calories from fat); 7g Protein; 27g Carbohydrate; 0mg Cholesterol; 29mg Sodium

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