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Marinated Bean Salad


Everyone loves this kind of colorful and tangy marinated bean salad.

Serves: Serves: 6 (2/3 cup)


  • 10 ounces (one 16-ounce can) red kidney beans, rinsed and drained
  • 2 cups (one 16-ounce can) cut green beans, rinsed and drained
  • 1 cup chopped red onion
  • 1/4 cup (one 2-ounce jar) chopped pimiento, drained
  • 3/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar cheese
  • 3/4 cup Kraft Fat Free French Dressing
  • 1 teaspoon dried parsley flakes

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  1. In a medium bowl, combine kidney beans, green beans, and onion.
  2. Stir in pimiento and Cheddar cheese.
  3. Add French dressing and parsley flakes. Mix well to combine.
  4. Cover and refrigerate for at least 30 minutes.
  5. Gently stir again just before serving.

excerpted from:

From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here or on the book cover.

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