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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 63.8
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 165.2 mg
  • Total Carbs: 13.1 g
  • Dietary Fiber: 3.8 g
  • Protein: 3.7 g

View full nutritional breakdown of 5 Bean Salad calories by ingredient
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5 Bean Salad

Submitted by: TROWBRK

Introduction

Great low calorie, bean salad with loads of fiber. You値l want to make this two or three days ahead. The longer it marinates the better the favor. Buy low sodium beans when ever possible to keep the sodium low. Great low calorie, bean salad with loads of fiber. You値l want to make this two or three days ahead. The longer it marinates the better the favor. Buy low sodium beans when ever possible to keep the sodium low.
Number of Servings: 20

Ingredients

    1 can (14.5 oz) green beans
    1 can wax beans
    1 can dark red kidney beans
    1 can garbanzo beans
    1 can black beans
    1 cup green bell pepper, chopped
    1 cup red bell pepper, chopped
    1 cup celery, chopped
    1 cup red wine vinegar
    1 cup apple cider vinegar
    1 cup water
    1 teaspoon black pepper
    1ス cup splenda

Directions

Dump beans into a colander and rinse thoroughly to remove as much sodium as possible. Place beans, onions, peppers and celery into large tupperware bowl with lid, secure lid and shake to mix the ingredients.
In a separate container mix vinegars, water, black pepper, and spenda. Remove lid from beans and pour vinegar mixture over the beans and reseal.
Refrigerate for 24 to 36 hours, the longer the better. Every so often shake the bowl to distribute the vinegar over all the ingredients - make sure the lid is on tight before shaking.

Serving Size: a generous ス cup


Number of Servings: 20

Recipe submitted by SparkPeople user TROWBRK.






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