Fat Free Bean Salad Food

THREE BEAN SALAD

Steps:

• Bring a pot of salted water to a boil. Set up a large bowl of ice water. Add the fresh beans to the boiling water, and cook until crisp-tender, about 4 to 5 minutes. Drain and plunge the beans into the ice water to stop the cooking and set their color. Drain.
• In a medium bowl, combine the beans and the onion. In a small saucepan, bring the sugar, vinegar, oil, and salt to a simmer. Pour the liquid over the beans. Marinate the beans at room temperature for 1 hour, tossing several times. Just before serving, season with salt and pepper to taste, add the parsley. Serve.

THREE-BEAN SALAD

Steps:

• In a large bowl, mix the beans, red onions, celery, and parsley
• In a separate bowl, mix the dressing ingredients with a whisk.
• Pour dressing over the bean mixture and stir to combine.
• Serve on top of lettuce greens, as a side dish, or with a cold soup or rice dish.

NO-SUGAR THREE BEAN SALAD

Steps:

• In a bowl, gently mix the garbanzo beans, kidney beans, green beans, green onions, and celery. In a separate bowl, whisk together the vinegar, oil, honey, mustard, garlic powder, black pepper, onion powder, and cayenne pepper. Pour dressing over the salad, and toss gently to coat. Cover, refrigerate at least 2 hours, and gently toss before serving.

EASY, COLD BALSAMIC GREEN BEAN SALAD

Steps:

• Add about 6 cups of water to a large pot on the stove. Boil the water.
• When the water has boiled, add the green beans. Cook for 2-3 minutes until the green beans turn very bright green and are crisp.
• Remove the green beans from the pot and rinse with cold water. Dry the green beans.
• Add the green beans to a large bowl with the balsamic vinegar, olive oil, feta, tomatoes, basil, sliced onions, salt and pepper to taste.
• Stir to combine all of the ingredients.
• Chill in the fridge for 45 minutes.

THREE BEAN SALAD (LOW-FAT)

Steps:

• Rinse beans under cold water and drain in strainer or colander.
• Mix together drained beans with red onion, bell pepper, salt, garlic powder, onion powder, and black pepper in a large mixing bowl.
• In a separate bowl, stir together vinegars and Splenda; adjust sweetening to taste.
• Pour dressing over salad and mix well.
• Marinate salad several hours under refrigeration, as flavor develops over time.

FAT-FREE BEAN SALAD

Steps:

• In a bowl, combine the green beans, kidney beans, onion, pickle relish and green pepper. In a small bowl, combine the vinegar and sugar; mix well. Pour over bean mixture; toss to coat evenly. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.

LOW FAT BEAN SALAD

Steps:

• Combine all ingredients in a large bowl.
• Refrigerate overnight, stirring occasionally.
• Use your choice of beans.
• Rinse the canned beans real well.
• Add your choice of vegetables or your own vinaigrette.
• Enjoy.

EASY, FRESH, OIL-FREE BLACK BEAN CORN FIESTA SALAD

Steps:

• To make the Healthy Southwest Black Bean and Corn Salad: In a medium bowl, combine all ingredients. Taste to adjust seasoning. Serve and enjoy!