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Low Fat Sweet and Sour Bean Salsa (high fiber)
1/4 lb. green beans, ends trimmed, cut into 2 inch pieces
3 ounces apricot preserves
2 tablespoon cider vinegar
3/4 tsp. sugar
1/4 lb. canned black beans, rinsed and drained
1/4 lb. canned Great Northern beans, rinsed and drained
1/4 lb. canned wax beans, rinsed and drained
1/4 lb. canned red kidney beans, rinsed and drained
1/4 small red onion, thinly sliced
Place green beans in a steamer basket over boiling water. Cover pan and steam 8-10 minutes or until just tender. Drain beans. Mix next 3 ingredients in a bowl with a wire whisk or fork. Season with salt and pepper to taste. Add remaining ingredients to preserves mixture. Stir in green beans and toss. Cover and refrigerate bean salad at least 6 hours or overnight for flavors to meld.
Makes 6 servings.
Calories 191 Fat 0.6 g Carbs 40.3 g Chol 0 mg Sodium 6 mg Fiber 8.4 g.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
