Recipe for Bean Salad (Points 3.5) 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
6
Ingredients:
Amount Ingredient
14 oz canned kidney beans drained
14 oz canned pinto beans drained or white beans
14 oz canned green beans cut, drained
1 cup sliced celery
14 oz canned pineapple chunks in juice drained, juice reserved
----------------- DRESSING * ----------------
1 tbl cornstarch
reserved pineapple juice
1 tsp lemon juice
1/4 cup red wine vinegar
2 tbl cooking oil *see Note
2 tbl water
2 tsp dry mustard
1/2 tsp granulated sugar **see Note
1/2 tsp salt
1/4 tsp dillweed
1/4 tsp pepper
1/4 tsp dried whole oregano
1/4 tsp garlic powder
Instructions:
Instructions: Combine first 5 ingredients in a large bowl.

DRESSING:
Mix cornstarch, reserved pineapple juice and lemon juice in small saucepan.

Add remaining 11 ingredients. Heat and stir until boiling and slightly thickened. pour over vegetables in bowl. Stir. Cover. Refrigerate for 24 hours, stirring occasionally.

Makes 6 cups

Description: "Pineapple makes this different from the usual bean salad. Dressing has a good bite to it."

Yield: 6 cups

NOTES : Note 1: I used extra-virgin olive oil.

Note 2: I used Splenda, other sugar substitute can be used if you are a diabetic.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Bean Salad (Points 3.5)   ::   Bean Salad Francaise (or Parisienne)   ...