Fat Free Bean Salad Recipes

FAT-FREE BEAN SALAD

Fat-Free Bean Salad image

Ruth Beitelspacher of Aberdeen, South Dakota notes, "I recently made this salad to serve at a turkey barbecue. It was just as big a hit as it was for our son's confirmation dinner some 40 years ago." Her trim treatment of the timeless sweet-and-sour beans doesn't cut down on flavor one bit.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

2 cans (14-1/2 ounces each) French-style green beans, drained
1 can (16 ounces) kidney beans, rinsed and drained
2 cups chopped sweet onions
1 cup sweet pickle relish
1/2 cup chopped green pepper
1/4 cup white vinegar
1/3 cup sugar

Steps:

In a bowl, combine the green beans, kidney beans, onion, pickle relish and green pepper. In a small bowl, combine the vinegar and sugar; mix well. Pour over bean mixture; toss to coat evenly. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 156 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 672mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

THREE BEAN SALAD (LOW-FAT)

Three Bean Salad (Low-Fat) image

The layering of different types of vinegars gives a complex taste in this low-fat, healthy salad. The prep time does not include marinating time, so allow time for that.

Provided by PalatablePastime

Categories Lunch/Snacks

Time 10m

Yield 11 serving(s)

Number Of Ingredients 14

Ingredients

1 (15 ounce) can red kidney beans
1 (14 1/2 ounce) can cut green beans
1 (14 1/2 ounce) can wax beans
1/2 cup chopped red onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 teaspoon salt (or to taste)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon black pepper (or to taste)
1/3 cup red wine vinegar
1/3 cup apple cider vinegar
1/3 cup raspberry vinegar
10 packets Splenda sugar substitute (or to taste)

Steps:

Rinse beans under cold water and drain in strainer or colander.
Mix together drained beans with red onion, bell pepper, salt, garlic powder, onion powder, and black pepper in a large mixing bowl.
In a separate bowl, stir together vinegars and Splenda; adjust sweetening to taste.
Pour dressing over salad and mix well.
Marinate salad several hours under refrigeration, as flavor develops over time.

OIL-FREE FOUR BEAN SALAD

Oil-Free Four Bean Salad image

Make and share this Oil-Free Four Bean Salad recipe from Food.com.

Provided by ktdid

Categories Vegetable

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1 (15 ounce) can garbanzo beans
1 (15 ounce) can kidney beans
1 (15 ounce) can green beans
1 (15 ounce) can wax beans
2 stalks celery, chopped (large stalks)
1 small red onion, chopped
1 red bell pepper, chopped (or small jar chopped pimentoes)
3/4 cup cider vinegar
3/4 cup sugar
1 teaspoon salt
1/4 teaspoon black pepper

Steps:

Drain liquid from all canned beans and rinse with water in a colander. I usually use the canned beans with reduced sodium.
Mix beans and chopped vegetables in a large bowl.
In a small saucepan, heat vinegar, sugar , salt and pepper until steaming. Pour hot dressing over beans and vegetables. Mix.
Chill for several hours or overnight to blend flavors.

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