Classic Three Bean Salad
1 cup cider vinegar
Sugar substitute equal to 3/4 cup granulated sugar, see note
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon salt
½
teaspoon fresh ground black pepper
½
cup slightly thickened chicken broth, see note
2¼
cups (about 8 ounces) green beans cut into 1-inch-long pieces
2¼
cups (about 8 ounces) yellow wax beans, cut into 1-inch-long pieces
1 can (15 ounces) light red kidney beans, rinsed and drained
½
medium yellow onion, chopped medium
¼
cup minced fresh parsley leaves (Italian flat leaf, preferred)
Add vinegar, sugar substitute, oil, garlic, salt and pepper to a small saucepan and place over medium heat. Stir occasionally until sugar dissolves, about 5 minutes. Transfer to a large glass or stainless steel mixing bowl and cool to room temperature. Once cool, whisk in slightly-thickened chicken broth.
While dressing cools, bring 3 quarts water to boil in large saucepan over high heat. Add 1 tablespoon kosher salt and green and yellow beans; cook until crisp-tender, about 3 to 4 minutes.
While beans cook, fill a medium mixing bowl with ice water. When beans are done, drain and immediately transfer to the ice water to stop their cooking; let sit until chilled, about 2 minutes. Drain well.
Add chilled beans, kidney beans, onion and parsley to cooled dressing; toss well to coat. Cover and refrigerate for at least 1 hour or overnight. (If refrigerating overnight let stand at room temperature 30 minutes before serving.
Serves eight.
Cook's notes: Depending on your choice of sugar substitute, the measure will vary. Read the label for conversion information.
For slightly thickened chicken broth, bring 1/2 cup minus 2 tablespoons fat-free, reduced-sodium chicken broth to a boil in a small sauce pan over medium heat. In a small bowl, whisk 2 tablespoons broth with 11/2 teaspoons cornstarch; gradually add to boiling broth. Boil until the broth is slightly thickened, about 10-15 seconds. Cool to at least 80-degrees before using.
@Recipe nutrition:Nutrition values per serving: 127 calories (26.1 percent from fat), 3.7 g fat (0.5 g saturated), 19.6 g carbohydrates, 4.6 g fiber, 6.4 g protein, 0 cholesterol, 483 mg sodium.
Salt Sense: Omitting the added salt reduces sodium per serving to 193 mg.