2 16-ounce can cut wax beans (drained)
2 16-ounce can cut green beans (drained)
2 16-ounce can red kidney beans (drained)
1 16-ounce can or jar artichoke hearts (drained)
1 16 ounce can or jar button mushrooms (drained)
½ C. vinegar
¼ C. oil
2 T. sugar
½ t. celery seed
½ t. dry mustard
1. Combine beans, artichoke hearts and mushrooms in a bowl.
2. For dressing, mix vinegar, oil, sugar, celery seed and dry mustard. Pour over vegetables, stir lightly. Cover and chill for 4 to 24 hours, stirring often Makes 8 servings.
72 calories 2 g total fat (0 g saturated), 9 mg chol. 201 mg sodium, 11 g. carbo., 3 g. fiber, 3 g. protein
Jan Smallwood
Library Secretary
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