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TWO-BEAN SALAD 1 (1 lb.) can cut wax beans, drained 1 (1 lb.) can cut green beans, drained 1/4 c. minced red or yellow onion 1/4 c. chopped pimiento 2 Tbsp. fresh minced parsley (optional) 3 to 4 Tbsp. cider vinegar 1/2 tsp. salt 1/2 c. water dash of freshly ground black pepper 2 tsp. sugar Combine beans, onion, pimiento and parsley. Mix vine- gar, salt, water, pepper and sugar. Toss with beans. Store, covered, in refrigerator overnight or at least 4 hours. Stir occasionally. Yield: 4 cups (8 servings). Exchanges per 1/2-cup serving: 1 vegetable. Estimated nutrients per serv- ing: Cal. 39, Fat 1, Cho. 8, Na. 395, Pro. 1 and K 114. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |