Classic Three Bean Salad

 
Updated 3/3/2011 5:31 PM

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

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

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.

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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.