Fat-Free Bean Salad Recipe

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Ruth Beitelspacher of Aberdeen, South Dakota notes, "I recently made this salad to serve at a turkey barbecue. It was just as big a hit as it was for our son's confirmation dinner some 40 years ago." Her trim treatment of the timeless sweet-and-sour beans doesn't cut down on flavor one bit.
TOTAL TIME: Prep: 10 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 8 servings

Ingredients

  • 2 cans (14-1/2 ounces each) French-style green beans, drained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 2 cups chopped sweet onions
  • 1 cup sweet pickle relish
  • 1/2 cup chopped green pepper
  • 1/4 cup white vinegar
  • 1/3 cup sugar

Nutritional Facts

3/4 cup: 156 calories, 0.550g fat (0.550g saturated fat), 0mg cholesterol, 672mg sodium, 36g carbohydrate (0g sugars, 6g fiber), 5g protein Diabetic Exchanges:1-1/2 starch, 2 vegetabl

Directions

  1. 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. Yield: 8 servings.
Originally published as Fat-Free Bean Salad in Light & Tasty February/March 2004, p22

Reviews for Fat-Free Bean Salad

AVERAGE RATING
(2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
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3 Star
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2 Star
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MY REVIEW
Reviewed Apr. 16, 2014

"I've made this recipe so many times I can't begin to count them. It is a hit everywhere I serve it. Cut green beans work just as well if you don't have French-style in the house."

MY REVIEW
Reviewed Jul. 13, 2010

"My husband can't stop nibbling on this bean salad!! I had an open can of red kidney beans and didn't want to through them away. I did a search on the website and found this recipe. I also recently served it at a neighborhood gathering. I have had several requests for the recipe!!"

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