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
teaspoon fresh ground black pepper
cup slightly thickened chicken broth, see note
cups (about 8 ounces) green beans cut into 1-inch-long pieces
cups (about 8 ounces) yellow wax beans, cut into 1-inch-long pieces
1 can (15 ounces) light red kidney beans, rinsed and drained
medium yellow onion, chopped medium
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.
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.