February is national canned food month and although you often hear that fresh is best, it’s important to rememberthat when it comes to nutrition, all forms of vegetables count, whether fresh, frozen, or canned.
Canned vegetables provide fiber, protein, vitamins and minerals and can often be cheaper than fresh or frozen vegetables. And the good news is that research shows recipes prepared from canned vegetables have about the same the nutrition as those prepared with fresh or frozen vegetables. That’s because canned vegetables are cooked right in the can within a short time from harvest.
So now that you know a little more about the nutritious benefits of canned vegetables, why not try this quick and easy recipe for Four Beans Salad from my cookbook, Jenny’s Country Kitchen…recipes for making homemade a little easier!
- 1 (14.5 oz.) can green beans, drained
- 1 (14.5 oz.) can yellow beans, drained
- 1 (14.5 oz.) can kidney beans, drained and rinsed
- 1 (14.5 oz.) can garbanzo beans (chick peas), drained and rinsed
- ½ cup diced green pepper
- 1 small red onion, chopped or sliced
- Dressing
- ¾ cup sugar
- ⅔ cup apple cider vinegar
- ⅓ cup vegetable oil
- 1 tsp. salt
- 1 tsp. ground black pepper
- In a large bowl, mix together beans, pepper and onion.
- In a small bowl, whisk together dressing ingredients.
- Mix dressing with beans; cover and refrigerate several hours before serving.
Place this in a pretty dish and there you have it, A Nutritious Dish…in a matter of minutes!™
