1 3/4 cups cooked green beans
1 3/4 cups cooked kidney beans
1 3/4 cups cooked chick peas (also called garbanzo beans)
1 onion, chopped
3 tablespoons red or white vinegar
3 tablespoons vegetable oil
3 tablespoons sugar
1 garlic clove, minced (optional) 

1. Make the salad:  put  the beans and onion in a large bowl.
2. Make the dressing:  in a small bowl, combine vinegar, oil, sugar and garlic.
3. Pour the dressing over the salad and toss together.
4. Cover and refrigerate.
5. Serve cold and enjoy!
6. Refrigerate leftovers

Total Fat 6g

For the best buy, choose firm crisp green beans.

To prepare fresh beans, rinse and remove ends before eating.

To store fresh green beans, put in a loosely closed plastic bag and store in the refrigerator for 3 to 5 days.

Green beans contain vitamin A, which is good for healthy eyes and skin.

Easy Additions

Add green beans to a soup, stew or stir fry!

Chop fresh green beans and add them to a tossed salad for some crunch!

Cook in frying pan with garlic and small amount of olive oil for a tasty side dish.

Remember to rinse all fruits and vegetables before using.

4 potatoes, cut into chunks
1 onion sliced
1 cup of chicken broth
1/4 teaspoon garlic powder
dash of black pepper
1 3/4 cups cooked green beans
1 tablespoon vegetable oil
2 tablespoons lemon juice (or yellow mustard)

1. In a medium pot, add potatoes, onion, chicken broth, garlic powder and pepper.
2. Bring to a boil.  Reduce heat, cover and simmer for 15 minutes or until potatoes are tender
3. Add green beans, stir gently
4. Heat on low for 5 minutes, or until green beans are heated through.
5. Remove from heat.  Drizzle vegetable oil and lemon juice z(or mustard) on top, and serve with a slotted spoon.
6. Refrigerate leftovers.

Total Fat2.5g