Recipe Tip  
  May 2009
Sweet and Tangy Four-Bean Salad  

Note: The longer the beans are in the dressing the more flavorful they’ll be.  The green beans will lose some of their color as they chill; for bright green color, toss them in just before serving.
Prep time 30 minutes.  Chill 4-48 hours

8 oz fresh green beans, trimmed
3/4 cup cider vinegar
2/3 cup tomato juice
2 Tbsp oil
3 Tbsp dry red wine or apple juice
1/2 cup sugar (or equivalent substitute)
2 tsp Worceshershire sauce
2 tsp Dijon-style mustand
1 clove garlic, minced (1/2 tsp)
1 (12-oz) pkg, frozen shelled sweet soybeans (edamame), thawed.
1 (14.5-oz) can cut wax beans, rinsed and drained
1 (15-oz) can red kidney beans, rinsed and drained
1 bunch green onions, finely chopped
4 large carrots, coarsely shredded

1. In a large saucepan cook green beans in boiling lightly salted (optional) water for 10 minutes or just until tender; drain, rinse with cold water. Set aside.
2. In an extra-large bowl combine vinegar, tomato juice, oil, wine, sugar, Worcestershire, mustard and garlic and stir well.  Then stir in beans, green onion, and carrot.  Refrigerate, covered 4-48 hours. Serve with a slotted spoon.

Makes 12 (about 1 cup servings)
Nutrition analysis: (using sugar)    (in red without sugar)
Each serving  about 150 cals  (120 without sugar)
24 grams carb (16 grams without sugar),
6 grams fiber
7 grams protein
3 grams fat (<1 sat)
230 mg sodium.    Exchange system count as 1/2 protein, 1 veggie, 1 (1/2 starch) and 1 fat  
Slightly adapted from Better Homes and Gardens June 2009


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