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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 140.4
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 376.9 mg
  • Total Carbs: 34.0 g
  • Dietary Fiber: 5.8 g
  • Protein: 5.3 g

View full nutritional breakdown of Bean Salad calories by ingredient
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Bean Salad

Submitted by: LORIBUG

Introduction

Easy to fix; keeps for weeks in fridge. I eat it by itself OR with greens and other salad fixings. Could probably add cheese if desired.

Servings and calories are approximate. I need to measure exactly.
Easy to fix; keeps for weeks in fridge. I eat it by itself OR with greens and other salad fixings. Could probably add cheese if desired.

Servings and calories are approximate. I need to measure exactly.

Number of Servings: 10

Ingredients

    1 can yellow wax beans (14-16 oz.)
    1 can cut green beans
    1 can red kidney beans
    1 can garbanzo beans

    [I think the original recipe called for lima beans too but I don't care for them - use whatever beans you happen to have]

    1 small-medium onion, finely chopped
    5-6 green onions with the tops
    Medium green pepper, finely chopped
    3/4 1 cup celery, finely chopped

    Dressing: - Might want to adjust this if you've used less beans: (Half is plenty for 4 cans of beans)

    1 1/2 cups cider vinegar
    1/2 cup water
    2 cups sugar (I use at least part Splenda)
    1 tablespoon salt

Directions

Drain beans well and rinse with cold water.
Remove extra shells and stems.

Add the chopped vegetables.

Mix together lightly. Set aside while making dressing.

Combine dressing ingredients.

Bring to a boil and let cool.

Pour dressing over beans.

Cover and let stand in refrigerator at least 24 hours.

This will keep about one month in the refrigerator.

Number of Servings: 10

Recipe submitted by SparkPeople user LORIBUG.






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