1 can green beans, drained, 16 oz.
1 can wax beans, drained, 16 oz.
1 can kidney beans, drained, 16 oz.
1 cup chopped green bell pepper
2/3 cup chopped green onions
2/3 cup apple juice
1/3 cup cider vinegar
2 teaspoons sugar
1/2 teaspoon pepper
1/4 teaspoon dry mustard
1/4 teaspoon paprika
1/8 teaspoon dried oregano
Combine first 5 ingredients in a large bowl, and toss gently. 2. Combine apple juice and next 6 ingredients in a small jar; cover tightly, and shake vigorously. Pour vinaigrette over salad; toss gently. Cover and chill at least 2 hours.
Yield: 12 Servings (serving size: 1/2 cup)
Per serving: 55 Calories, 0.3g fat (0g saturated fat), 1.8g fiber
Recipe By: WW Magazine Nov/Dec ’97 / 1 Point Per Serving