A sweet, savory and zesty bean salad that happens to be fat-free. Coffee in the dressing? Why yes – adds a rounded, full-bodied element to the dish. Uptick individual servings with a spoon of your favorite guacamole!
Makes 7-1/2 cups
32 oz. froz. mixed vegetables, thawed and boiled in water to cover till plump, drain well in colander
28 oz. BUSH’S Vegetarian Baked Beans – fat-free
1/2 c. Balsamic vinegar
1/4 c. white or light vinegar
1/4 c. sweet pickle relish
approx. 1/2 c. snowy onion – peel onion and grate over lg. holes of hand-held grater producing snow-like slush
2 T. A1 Steak Sauce
1 t. garlic powder
1 t. onion powder
2 t. dried basil
1 t. salt
1/2 t. black pepper
1 T. dark roast Nescafe Columbia Clasico instant coffee
1/2 c. dark brown sugar
1- In extra-large mixing bowl or pasta pot combine all ingredients. Toss well to disperse all ingredients evenly.
2- Salt to taste, stir again, then transfer to covered container and refrigerate at least overnight.
3- Serve as is in serving bowl, or serve individual portions topped with store-bought guacamole. If desired, sprinkle each serving with shaker parmesan (I used Follow Your Heart brand?.
3- Also makes great buffet or picnic dish when you’re asked to bring something.
FAT-FREE CHEF™© 