Healthy Teaching Kitchen presents instructions for making a healthy and nutritious Four-Bean Salad from the Bay Pines VA Healthcare System’s Nutrition and Food Service.
Prep: 10 minutes | Cook: 0 minutes | Total: 15 minutes
Yield: 6-8 servings | Serving Size: 2/3 cup
Ingredients
1 Cup Green beans
1 Cup Garbanzo beans
1 Cup Golden Wax beans
1 Cup Red Kidney beans
3 Celery stocks, chopped
1/2 Red Onion, chopped
1/4 Cup Balsamic vinegar
1/4 Cup low-calorie sweetener (ex. Splenda)
1/4 Cup Olive Oil
Salt and Pepper to taste
Directions
1) Make sure all beans are soaked, rinsed, and cooked as needed prior.
2) In medium bowl, combine oil, vinegar, and sweetener. Stir well. Ingredients will NOT fully combine and that is okay!
3) Mix rest of all ingredients in large bowl then toss with dressing. Re-toss with dressing as needed prior to serving.
Recipe Notes
Make sure to store salad in refrigerator at 33 to 41 degrees Fahrenheit and discard salad after 3 to 4 days.
Nutrition Facts Per Serving: Calories: 132 | Total Fat: 4 g | Saturated Fat: 0 g Sodium: 100 mg | Total Carbohydrate: 13 g | Dietary Fiber: 3 g | Protein: 4 gAdapted from personal recipe | Submitted by Lakelyn Lumpkin
For more recipes, please visit https://www.nutrition.va.gov
#HealthyTeachingKitchen, #BayPines, #VeteransAffairs, #Four-BeanSalad
Author: Veterans Health Administration
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News post in July 10, 2024, 3:04 am.
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