Green and Kidney Bean Salad
Portion Size: 1/2 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 cups red kidney beans (no added salt) | Drained and rinsed |
| 2 cups COOKED green beans | Cut the green bean about the same size as the kidney beans. Use fresh or frozen |
| 4 finely sliced scallions or 1/2 small red onion | Peeled, washed, and finely sliced. |
| 1/2 cup fat free French dressing | (see recipe in cookbook page 260) |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Drain the kidney beans and rinse them. | |
| 2 | Dry thoroughly. | |
| 3 | Cut the green bean about the same size as the kidney beans. | |
| 4 | Toss together with the scallions or red onion and the dressing. | |
| 5 | Chill until ready to serve. |
Time Temperature Sensitive food. Food safety Standards: Do not mix old product with new. Store leftovers in a tightly sealed, labeled and dated container. Use
Posted in Vegetable Salad Recipes
