Four Bean Salad
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Four Bean Salad calories by ingredient
Number of Servings: 10
Ingredients
-
Cannellini Beans, 15.5oz can, drained and rinsed
Kidney Beans, 15.5oz can, drained and rinsed
Garbanzo Beans, 15.5oz can, drained and rinsed
Green Beans, 15.5oz can, drained and rinsed
Celery, 4 stalks, chopped into small pieces
Red Onion, 3/4 medium, chopped into small pieces
Fresh Parsley, 1/4 cup, chopped fine
Rosemary, 1 tbsp, chopped fine
Apple Cider Vinegar, 1/3 cup
Granulated Sugar, 1/8 cup
Olive Oil, Extra Light, Giant Brand, 2 tbsp
Sea Salt, 1 dash
Cayenne Pepper, dash
Black Pepper, 1/4 tsp
Balsamic Vinegar, 1 tsp
Filtered Water, about 4 cups
Directions
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.