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WW Recipe of the Day: Warm Slow Cooker 3-Bean Salad
I’m having fun putting my slow cookers through their paces this summer. They have taken up permanent residence helping me keep the kitchen cool while turning out a variety of light and healthy dishes like this warm 3-bean salad.
Everywhere I turn I am seeing easy, healthy and delicious summer slow cooker recipes: in magazines and books, as well as online.
Recipes, like this one for a warm slow cooker bean salad—an old Pennsylvania Dutch recipe—perfect for summer picnics and potlucks.
It’s super simple to make. Just dump everything into your slow cooker (affiliate link), give it a stir, and let it heat on LOW for 4 to 6 hours.
Designed to be served warm, I have also been eating it cold as a tasty side dish all week.
Recipe Notes
Low in fat and high in fiber, this warm bean salad is a tangy, tasty way to boost your vegetable intake.
With a healthy amount of vinegar and no sugar it’s tangier than a lot of the jarred and canned 3-bean salads.
If it’s too zesty for your tastes, add a bit of sugar/sweetener to taste.
How Many Calories and WW Points in Warm Slow Cooker 3-Bean Salad?
According to my calculations, each serving has about 100 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
3 SmartPoints (Green plan)
0 SmartPoints (Blue plan)
0 SmartPoints (Purple plan)
2 PointsPlus (Old plan)
And this recipe works with WW Simply Filling.
If you’ve made this Vegetarian Three Bean Salad, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Warm Slow Cooker 3-Bean Salad Recipe
Ingredients
- 1 can (14 to 16 ounces) kidney beans, rinsed and drained
- 1 can (14 to 16 ounces) cannellini beans, rinsed and drained
- 1 can (14 to 15 ounces) cut green beans, rinsed and drained
- 1 can (14 to 15 ounces) corn, rinsed and drained
- 1 can (14 to 15 ounces) diced tomatoes, drained
- 1/4 cup white vinegar, or more to taste
- 1 cup water
- 1 teaspoon pickling spice
- 1/2 teaspoon mustard seed
- hot pepper sauce, to taste**
Instructions
- Ideal Slow Cooker Size: 4- to 5-Quart.
- Place all the ingredients in the slow cooker. Stir gently to combine.
- Cover and cook on LOW for 4 to 6 hours.
- Serve warm.
Notes
(Must be logged into WW on a smartphone or tablet.) 3 SmartPoints (Green plan) 0 SmartPoints (Blue plan) 0 SmartPoints (Purple plan) 2 PointsPlus (Old plan) The intensity of pepper sauce increases during slow cooking. For more tang, increase the vinegar. For less, decrease and/or add sugar/sweetener to taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: adapted from Slow Cooking All Year ‘Round: More than 225 of our favorite recipes for the slow cooker, plus time-saving tricks & tips for everyone’s favorite kitchen helper! (affiliate link) by Gooseberry Patch
