Boston Medical Center
Boston Medical Center
Department of Food and Nutrition Services
East Newton Campus: (617) 638-5945
Menino Pavilion: (617) 414-3837
Adult Outpatient: (617) 638-7470
Pediatric/Adolescent Outpatient: (617) 414-4189
Three Bean Salad
Makes 10 ½-cup servings
Ingredients:
1 one pound bag frozen cut green beans, thawed
1 15-ounce can kidney beans
1 15 ounce can chick peas
1 green pepper or red pepper, seeded, diced
½ medium onion, diced
Dressing:
1/3 cup cider vinegar
¼ cup canola oil
1 clove garlic, minced (or 1 tsp chopped garlic, or ½ tsp powdered garlic)
1 tablespoon sugar
1 teaspoon Worcestershire sauce
½ tsp salt
½ tsp pepper
Directions:
Put green beans into a large bowl.
Drain and rinse canned beans in a colander and add to the bowl. Add green pepper and onion.
Mix dressing ingredients in a small bowl. Pour over vegetables, toss and refrigerate at least two hours.
Nutritional Information per ½ cup serving:
Calories: 128 Carbohydrates: 16 g
Total Fat: 5 g Cholesterol: 0 mg
Saturated Fat: 0 g Dietary Fiber: 5 g
Sodium: 104 mg Protein: 5 g
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