Four Bean Salad
- Minutes to Prepare:
- Number of Servings: 10
Ingredients
Cannellini Beans, 15.5oz can, drained and rinsedKidney Beans, 15.5oz can, drained and rinsedGarbanzo Beans, 15.5oz can, drained and rinsedGreen Beans, 15.5oz can, drained and rinsedCelery, 4 stalks, chopped into small piecesRed Onion, 3/4 medium, chopped into small piecesFresh Parsley, 1/4 cup, chopped fineRosemary, 1 tbsp, chopped fineApple Cider Vinegar, 1/3 cupGranulated Sugar, 1/8 cupOlive Oil, Extra Light, Giant Brand, 2 tbspSea Salt, 1 dashCayenne Pepper, dashBlack Pepper, 1/4 tspBalsamic Vinegar, 1 tspFiltered Water, about 4 cups
1) Mix together beans, celery, onion, parsley and rosemary
2) In a separate bowl, whisk together vinegar, sugar, olive oil, sea salt, cayenne pepper black pepper and balsamic vinegar
3) Add vinegar mixture to bean mixture and stir well
4) Add enough filtered water so that the bean mixture is completely covered. Stir well
5) Chill for several hours (best after 24 hours)
6) Use a serving spoon with holes to serve so that the liquid remains in the main bowl
Serving Size: Makes 10 one-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user 16YRVEGETARIAN.
2) In a separate bowl, whisk together vinegar, sugar, olive oil, sea salt, cayenne pepper black pepper and balsamic vinegar
3) Add vinegar mixture to bean mixture and stir well
4) Add enough filtered water so that the bean mixture is completely covered. Stir well
5) Chill for several hours (best after 24 hours)
6) Use a serving spoon with holes to serve so that the liquid remains in the main bowl
Serving Size: Makes 10 one-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user 16YRVEGETARIAN.
Nutritional Info Amount Per Serving
- Calories: 161.5
- Total Fat: 3.2 g
- Cholesterol: 0.0 mg
- Sodium: 319.6 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 7.2 g
- Protein: 7.6 g
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