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Ann Mulford's recipe for Two-Bean Salad doesn't disappoint. The Lincolnville, Maine, reader says, “This mixed salad sure is a winner. I make it a day or so ahead of time and it marinates in the refrigerator. It's simple, just stir every 12 hours.” She adds, “And leftovers are great over rice or noodles.”
This recipe is:
Quick
Nutritional Facts 1 serving (3/4 cup) equals 225 calories, 9 g fat (3 g saturated fat), 11 mg cholesterol, 529 mg sodium, 27 g carbohydrate, 7 g fiber, 10 g protein.
Originally published as Two-Bean Salad in Simple & Delicious May/June 2007, p20
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