Three Bean Salad with Honey Vinaigrette

Why this recipe? My Mother-in-law and her husband served the most wonderful three bean salad during our recent vacation to their home.  Being familiar with three bean salads, I knew there must have been a fair amount of oil and sugar involved.  Still, I asked myself, "can I flip this recipe to make it healthier while maintaining the great flavor of my in-law's recipe?"

The Flip:  To remove as much sodium as possible, I drained and thoroughly rinsed all my canned items.   Choosing black beans in place of the kidney beans lowered the carbs and increased the proteins, which is a good change because proteins help our bodies process (burn) calories more easily.

I replaced the sugar with honey and the oil with extra-virgin olive oil and reduced both by a quarter cup!  After adding Dijon mustard and and basil I had a delicious vinaigrette to pour over the green bean salad.

My thoughts:  I'm ready for Summertime picnics now that I've flipped this Three Bean Salad!  This make-ahead salad is easy to prepare—the hardest part is waiting 24 hours for it to marinate in your refrigerator!  Bulk up your green bean salad with your favorite veggies (I plan on trying cucumbers or waterchestnuts next time).

Flip2Tasty's Green Bean Salad is much healthier and lower in WW points than the average Green Bean Salad—and I can't tell the difference between my version and the original!  I'm sure you will enjoy this if you give it a try!



Servings: 12  Serving size: 1  Calories: 109  Fat: 5g  Carbs: 16g  Fiber: 3g  Protein: 2g  Sugar: 7g
Sodium: 441mg    Old points:  2    Points +:  3

Ingredients:

• 1 can (14.2 oz) Green Beans, drained and rinsed
• 1 can (14.2 oz) Yellow Wax Beans, drained and rinsed
• 1 can (15 oz) Black Beans, drained and rinsed
• 1 medium onion, thinly sliced
• 1 small Red Pepper, seeded and chopped
• 1/4 cup Extra Virgin Olive Oil
• 1/3 cup Apple Cider Vinegar
• 1/4 cup Honey
• 1 1/2 tsp Dijon Mustard
• 1 tsp Black Pepper
• 1/2 tsp Salt
• 2 tsp dried Basil