4 Bean Salad

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 79.4
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 331.1 mg
  • Total Carbs: 14.6 g
  • Dietary Fiber: 4.6 g
  • Protein: 5.3 g

View full nutritional breakdown of 4 Bean Salad calories by ingredient
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Quick, Easy, and Nutritious Quick, Easy, and Nutritious
Number of Servings: 15


    1 can (15 oz) each of kidney, black, great northern, and green beans

    1/2 chopped onion

    1/2 cup vinegar

    2 TBS Teriyaki sauce


Dump all 4 cans into a colander and drain and rinse. This will remove a lot of the sodium added to canned beans.

Mix vinegar (what ever type you like... I often use half balsamic and half cider) with Teriyaki sauce. You can also cut about half of the sodium here if you use the low sodium variety. Add your favorite herbs and spices. I usually use basil, dill weed, taragon, and some Mrs. Dash's.

Put drained beans and chopped onions in a bowl. Pour the vinegar mix over it and toss lightly. Chill for an hour or more before serving.

Optional ingredients: I like it bit spicey so I add about 1/2 tsp horseradish and a few dashes of hot sauce.

Makes about 15 half cup servings.

Serving suggestions: As a salad in lettuce cups or added to a tossed salad. Can also be wrapped in a tortilla for a quick and nutritious high fiber meal. Can also be heated and served as a veggie side dish.

Number of Servings: 15

Recipe submitted by SparkPeople user NANCYJAC.

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