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• “A neighbor showed me how to make Green Bean Salad, and the men in my family really like beans served this way,” writes field editor Mildred Sherrer of Fort Worth, Texas. “They’re crisp-tender and colorful with bits of tomato, egg and parsley.”
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Nutritional Facts 3/4 cup equals 107 calories, 8 g fat (1 g saturated fat), 35 mg cholesterol, 156 mg sodium, 8 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat.
Originally published as Green Bean Salad in
Taste of Home
June/July 2006, p18
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