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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 100.7
  • Total Fat: 2.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 282.8 mg
  • Total Carbs: 21.2 g
  • Dietary Fiber: 5.0 g
  • Protein: 4.5 g

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

Submitted by: RLM8746

Introduction

So simple to prepare! So simple to prepare!
Number of Servings: 10

Ingredients

    1 can Red Kidney Beans
    1 can Garbanzo Beans
    1 can Green Beans
    1 can Yellow Wax Beans
    1 half Onion, chopped
    1 whole Green Pepper, Diced
    1 cup Vinegar
    3/4 cup Splenda
    3 Tbs. Pimentos
    1 Tbs. Minced Garlic
    1 Tbs. EVOO

Directions

Whisk oil, vinegar, and splenda together. Drain and rinse beans. Combine all ingredients. Salt and pepper to taste.

Refridgerate the bean salad overnight for best results.

Makes 10 (serving size 1/2 cup).

Number of Servings: 10

Recipe submitted by SparkPeople user RLM8746.






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Member Ratings For This Recipe

  • I've been making a variation on this for a number of years. It's a very good and quick summer salad. Letting the salad marinate in the dressing overnight is one of the keys to the great flavor of the salad. - 7/21/09

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