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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

1 serving (1 each) equals 96 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 300 mg sodium, 9 g carbohydrate, 3 g fiber, 3 g 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

Nutritional Facts

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

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