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Three-Bean Salad for a Crowd Recipe

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Katie Koziolek of Hartland, Minnesota adds garlic to an old favorite and prefers a not-so-sweet dressing. "Since I freeze some of my homegrown green and wax beans, we can enjoy this salad year-round," she notes.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:12-16 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 12-16 servings

Ingredients

  • 1 pound fresh green beans
  • 1 pound fresh wax beans
  • 1 can (15-1/2 ounces) kidney beans, rinsed and drained
  • 1 cup Italian salad dressing
  • 1/4 cup finely chopped onion
  • 2 garlic cloves, minced
  • 1 tablespoon dried parsley flakes

Nutritional Facts

96 calories: 1 each, 6g fat (1g saturated fat), 0mg cholesterol, 300mg sodium, 9g carbohydrate (3g sugars, 3g fiber), 3g protein .

Directions

  1. Cut green and wax beans into 1-1/4-in. pieces; place in a saucepan. Cover with water and cook until crisp-tender. Drain; place in a large bowl. Add remaining ingredients; mix gently. Cover and chill for several hours before serving. Yield: 12-16 servings.
Originally published as Three-Bean Salad in Taste of Home June/July 1996, p17


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