Four Bean Salad
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 130.9
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 522.3 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 7.2 g
- Protein: 7.1 g
View full nutritional breakdown of Four Bean Salad calories by ingredient
Introduction
Just something I made for a potluck. Loosely based on the recipe in "Thug Kitchen: Party Grub" but barely similar. Just something I made for a potluck. Loosely based on the recipe in "Thug Kitchen: Party Grub" but barely similar.Number of Servings: 12
Ingredients
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Dressing:
1 T Dijon mustard
1 T Liquid Blue Agave
1 cl Garlic, minced
2 T Rice Wine Vinegar
3 T White Wine Vinegar
1 T Extra Virgin Olive Oil
Salad:
0.5 Medium Onion, chopped (plus additional salt)
1 can Chickpeas
1 can Cannellini Beans
1 can Kidney Beans
1 can Black Beans
5 stalks Celery, whites and ends removed, chopped
1 t Black Pepper
1 t Garlic Powder
1 t Celery Salt
Tips
Check for seasoning right before serving.
Directions
Put the chopped onion in a bowl with ice cold water, add a copious amount of salt, and mix. Set aside for 5 minutes and then drain and rinse. This takes the sharpness out of the onion.
Combine the dressing ingredients in a bowl and whisk well. Set aside.
Combine the beans, onions, and celery in a bowl. Add the dressing and the spices and mix very well.
Chill in the refrigerator for at least an hour or overnight for best results.
Serving Size: Makes 12 small servings, such as for a potluck.
Number of Servings: 12
Recipe submitted by SparkPeople user ERIC_ANDREW.
Combine the dressing ingredients in a bowl and whisk well. Set aside.
Combine the beans, onions, and celery in a bowl. Add the dressing and the spices and mix very well.
Chill in the refrigerator for at least an hour or overnight for best results.
Serving Size: Makes 12 small servings, such as for a potluck.
Number of Servings: 12
Recipe submitted by SparkPeople user ERIC_ANDREW.