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Ingredients

  • 3 1/2 cups low-cal vinaigrette
  • 1 No. can Kidney beans, canned and drained
  • 5 No. cans canned and drained garbanzo beans.
  • 2 lbs frozen fresh cut green beans
  • 8 oz frozen fresh cut green beans
  • 1 lb chopped tomaotes.
  • 5 oz chopped onions
  • pepper

Directions

  1. Make low-cal vinaigrette.
  2. In a llarge plastic container with a tight-fitting lid, combine all the ingredients. Cover and refrigerate. Occasionally turn the container completely unside down to marinate the salad. Serve with a No. 6 dipper
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