Quick and Easy Five Bean Salad
Nutritional Info
- Servings Per Recipe: 17
- Amount Per Serving
- Calories: 203.5
- Total Fat: 5.3 g
- Cholesterol: 0.0 mg
- Sodium: 455.7 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 7.7 g
- Protein: 8.4 g
View full nutritional breakdown of Quick and Easy Five Bean Salad calories by ingredient
Number of Servings: 17
Ingredients
-
1 can cut green beans (drained)
1 can wax beans (drained)
1 can dark red kidney beans (drained)
1 can great northern beans (drained)
1 can garbanzo beans (drained)
1/2 onion
1/4 green pepper (optional)
1 cup white vinegar
1/3 cup canola oil
Directions
Drain and rinse all cans of beans
Finely slice onion and green pepper (or, if you're like me and hate the consistency of onions, but like the flavour they lend to foods, make them bigger so you can pick them out later!)
Pour beans, onion and green pepper into a large bowl (preferably one that has a lid)
Add sugar, oil and vinegar
Stir
Let marinate in refrigerator for at least one hour before eating
Serving size: 1/2 cup
NOTE: You can use any combination of beans you like. I often use butter beans or black eyed peas. I recommend the dark red rather than the light red kidney beans because it offers a nicer colour contrast.
Number of Servings: 17
Recipe submitted by SparkPeople user LIFELONGFATASS.
Finely slice onion and green pepper (or, if you're like me and hate the consistency of onions, but like the flavour they lend to foods, make them bigger so you can pick them out later!)
Pour beans, onion and green pepper into a large bowl (preferably one that has a lid)
Add sugar, oil and vinegar
Stir
Let marinate in refrigerator for at least one hour before eating
Serving size: 1/2 cup
NOTE: You can use any combination of beans you like. I often use butter beans or black eyed peas. I recommend the dark red rather than the light red kidney beans because it offers a nicer colour contrast.
Number of Servings: 17
Recipe submitted by SparkPeople user LIFELONGFATASS.