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Ingredientes
- 2 c. (16 ounce. can) cooked and liquid removed yellow beans
- 2 c. (16 ounce. can) cooked and liquid removed green beans
- 1/2 c. washed and liquid removed cooked kidney beans
- 1 c. thinly sliced onions
- 1 c. coarsely minced fresh green pepper
- 1 c. thinly sliced celery
- 1 c. vinegar
- 1/8 teaspoon salt
- Sugar substitute equal to 1/2 c. sugar
Direcciones
- Place beans, onions, pepper, and celery in mixing bowl. Mix together vinegar, salt, and sweetener and pour over vegetables. Mix lightly, cover, and chill at least overnight before serving. Yield 14 servings (31 calories per 1/2 c. serving).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 685g | |
| Calories 242 | |
| Calories from Fat 11 | 5% |
| Total Fat 1.23g | 2% |
| Saturated Fat 0.33g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 761mg | 32% |
| Potassium 1077mg | 31% |
| Total Carbs 39.69g | 11% |
| Dietary Fiber 12.1g | 40% |
| Sugars 13.1g | 9% |
| Protein 9.51g | 15% |
