Monday, May 22, 2017

{soups-salads-and-salad-dressings} Balsamic Three-Bean Salad (Diabetic Exchanges Provided)


Balsamic Three-Bean Salad [Suggested side for Barbequed Strawberry Chicken]

Here's my little girl's favorite salad. She eats it just about as fast as I can make it. Make it ahead so the flavors have plenty of time to get to know each other. —Stacey Feather, Jay, Oklahoma

TOTAL TIME: Prep: 25 minutes + chilling


·                                 2 pounds fresh green beans, trimmed and cut into 2-inch pieces

·                                 1/2 cup balsamic vinaigrette

·                                 1/4 cup sugar

·                                 1 garlic clove, minced

·                                 3/4 teaspoon salt

·                                 2 cans (16 ounces each) kidney beans, rinsed and drained

·                                 2 cans (15 ounces each) cannellini beans, rinsed and drained

·                                 4 fresh basil leaves, torn


·                                 1. Fill a Dutch oven three-fourths full with water; bring to a boil. Add green beans; cook, uncovered, 3-6 minutes or until crisp-tender. Drain and immediately drop into ice water. Drain and pat dry.

·                                 2. In a large bowl, whisk vinaigrette, sugar, garlic and salt until sugar is dissolved. Add canned beans and green beans; toss to coat. Refrigerate, covered, at least 4 hours. Stir in basil just before serving. Yield: 12 servings (3/4 cup each).

Nutritional Facts: 3/4 cup: 190 calories, 3g fat (0 saturated fat), 0 cholesterol, 462mg sodium, 33g carbohydrate (8g sugars, 9g fiber), 9g protein. 

Diabetic Exchanges: 1-1/2 starch, 1 very lean meat, 1 vegetable, 1/2 fat.

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress. 


Posted by: "Jodi Thompson" <>
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