Nutrition Facts
Servings Per Recipe: 14
Serving Size: 1 serving
Amount Per Serving
  • Calories 179.1
  • Total Fat 4.8 g
  • Saturated Fat 0.4 g
  • Polyunsaturated Fat 1.5 g
  • Monounsaturated Fat 2.6 g
  • Cholesterol 0.0 mg
  • Sodium 278.3 mg
  • Potassium 324.9 mg
  • Total Carbohydrate 31.9 g
  • Dietary Fiber 5.5 g
  • Sugars 11.6 g
  • Protein 5.6 g
  • Vitamin A 8.3 %
  • Vitamin B-12 0.0 %
  • Vitamin B-6 8.2 %
  • Vitamin C 23.7 %
  • Vitamin D 0.0 %
  • Vitamin E 5.3 %
  • Calcium 3.7 %
  • Copper 8.9 %
  • Folate 18.8 %
  • Iron 11.2 %
  • Magnesium 10.5 %
  • Manganese 22.8 %
  • Niacin 2.1 %
  • Pantothenic Acid 2.2 %
  • Phosphorus 9.2 %
  • Riboflavin 3.7 %
  • Selenium 2.8 %
  • Thiamin 7.0 %
  • Zinc 5.4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Six Bean Salad

View the full Six Bean Salad Recipe & Instructions
Submitted by: PHOENIX53

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Six Bean Salad

39 calories of Canola Oil, (0.02 cup)

38 calories of Granulated Sugar, (0.05 cup)

21 calories of Beans, white, (0.07 cup)

20 calories of Chickpeas (garbanzo beans), (0.07 cup)

16 calories of Lima Beans, (0.07 cup)

16 calories of Beans, black, (0.07 cup)

15 calories of Beans, red kidney, (0.07 cup)

4 calories of Onions, raw, (0.07 cup, chopped)

3 calories of Pimentos, (0.07 cup)

2 calories of Green Beans (snap), (0.07 cup)

2 calories of Cider Vinegar, (0.07 cup)

1 calories of Splenda Sugar Blend for Baking, (0.05 tsp)

0 calories of Pepper, black, (0.04 tsp)

0 calories of Salt, (0.07 tsp)


Nutrition & Calorie Comments  

I think the idea of this recipe was very good although I do have to say that I used it as a starting point. I used a can of "Blue Menu" 6-Bean Medley (low sodium) and added a tin of black beans. Added celery, red pepper and shallots. No sweetener - just spices and voila guess what balsamic vinegar Submitted by:
LILTYLADY
(5/10/11)
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I MAKE IT A BIT DIFFERENTLY - NO OIL, LESS (REGULAR)SUGAR AND MORE SALT/PEPPER. I ALSO ADD CORN INSTEAD OF CELERY/PIMENTOS AND SWITCH AROUND THE TYPES OF BEANS DEPENDING ON THE MOOD! IT IS FABULOUS AND A FAVORITE AT MY HOUSE Submitted by:
FALCONAE03
(4/28/10)
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I make a similar salad with green, wax, garbanzo and sometimes kidney beans plus oregano,basil and fresh parsley (or dried).Instead of the oil I add a little fat free italian dressing and red wine vinegar. Submitted by:
ILANDA
(3/18/09)
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Something does not add up right. There ought to be more protein and fiber in this mix. OK, just noticed under ingredients - all beans are less than a cup when in reality, a can has 3-4 servings-2 cups. So, what size can are we talking about? I would use EVOO and no splenda for me! Submitted by:
NITAINMN
(3/18/09)
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I plan to use olive oil and substitute celery seed for the celery since I do not have any in house right now, and leave out salt. Submitted by:
GODMYPILOT
(3/18/09)
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This sounds great and I love anything this easy. Great for the fiber count. Submitted by:
LDBEAMS
(3/18/09)
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I make this using green and/or red pepper and thinly sliced red onion. Instead of the oil, Splenda and vinegar, I use commercial bottled Italian dressing that is fat-free and very low calories. Submitted by:
BERNIEC37
(3/18/09)
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I make a similiar bean salad, but add a diced green or red pepper. I find I can make it without any oil and thus cut down on the calories. This keeps so well in the refrigerator for some time. Submitted by:
SNUGGLEBUG2
(3/18/09)
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nice that it's lower in calories than most other side dishes. Submitted by:
BOOPBETTY7
(3/18/09)
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