Classic Summertime 3-Bean Salad

¾ cup fat-free, lower sodium chicken or vegetable broth, divided

2 teaspoons cornstarch

2 tablespoons olive or canola oil

½ cup cider vinegar

½ cup granulated sugar (or equivalent sugar substitute)

1 teaspoon salt

½ teaspoon fresh ground black pepper

¼ teaspoon hot sauce

1 can (14.5 ounces) French-cut green beans, drained

1 can (14.5 ounces) yellow wax beans, drained

1 can (14.5-ounces) red kidney beans, drained and rinsed

cup minced green or red sweet pepper

½ cup chopped celery

½ cup minced onion

To a small bowl add 2 tablespoons of the chicken broth and cornstarch and whisk together until blended. Set aside.

Heat remaining chicken broth, oil, vinegar, sugar (or sugar substitute), salt and pepper in a small nonreactive saucepan over medium heat, stirring occasionally, until it comes a boil and the sugar dissolves, about 3 to 4 minutes. Add and whisk in cornstarch mixture. Transfer to a heat-safe, large nonreactive bowl (such as stainless steel) and cool to room temperature.

Add green and yellow beans, kidney beans, sweet pepper, celery and onion, to cooled vinegar mixture; tossing well to coat. Cover and refrigerate overnight to let flavors blend. Let stand at room temperature 15 minutes before serving. Serves 10.

@Recipe nutrition:Nutrition values per serving: 120 calories (22.1 percent from fat), 2.9 g fat (0.4 g saturated), 21.1 g carbohydrate, 5.2 g fiber, 4.8 g protein, 0 cholesterol, 548 mg sodium.

LeanNote: Substituting artificial sweetener for the sugar reduces the calories per serving to 96.

SaltSense: Omitting the added salt reduces sodium per serving to 316 milligrams.