This idea had been floating in my head for a week or so. I finally made it
today and served it alongside sauerkraut-stuffed pierogi.

-= Exported from BigOven =-

Tangy Two Bean Salad

Very tasty, looks great, and diabetic-friendly.

Recipe By: Pete Romfh
Serving Size: 8
Cuisine: American
Main Ingredient: Legumes
Categories: Low Sugar, Diabetic, Low Carb, Low Fat, No Cook, Simple - Easy,
Vegetables, Side Dish, Salads

-= Ingredients =-
16 ounces green beans ; -fresh or frozen, cut
15 ounces Butter Beans ; - 1 can
2 cloves garlic ; - crushed
1 tablespoons Balsamic Vinegar
3 tablespoons Olive oil
1 pinch kosher salt
1/4 teaspoon Black pepper
1 dash Cayenne ; - to taste

-= Instructions =-
If using fresh beans steam them for 5-6 minutes then place them in ice water
to fix the color. Frozen beans may be used directly or cooked for 1-2
minutes in the microwave. Do Not Overcook as you want some crunch left.

Drain the liquid from the canned butter beans and add them to the chilled
green beans. Blend remaining ingredients together and pour over the mixed
beans. Allow this to marinate for at least 30 minutes prior to serving.
Overnight is fine.

Each (1/2 cup, 123g) serving contains an estimated:
Cals: 175, FatCals: 54, TotFat: 5g
SatFat: 0g, PolyFat: 1g, MonoFat:4g
Chol: 0mg, Na: 314mg, K: 324mg
TotCarbs: 23g, Fiber: 9g, Sugars: 1g
NetCarbs: 14g, Protein: 7g


** Recipe w/ photo at: http://www.bigoven.com/recipe160749 **
** Easy recipe software. Try it free at: http://www.bigoven.com **

--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org