Bean Salad
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 167.9
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 283.6 mg
- Total Carbs: 37.1 g
- Dietary Fiber: 5.8 g
- Protein: 5.3 g
View full nutritional breakdown of Bean Salad calories by ingredient
Introduction
This is a great dish to take to a potluck or picnic. I always am glad when there is some leftover for my husband and I to have with dinner the next week.This keeps very well for about a week in the refrigerator. This is a great dish to take to a potluck or picnic. I always am glad when there is some leftover for my husband and I to have with dinner the next week.
This keeps very well for about a week in the refrigerator.
Number of Servings: 20
Ingredients
-
2 c. (1 can) green beans
2 c. (1 can) yellow beans
2 c. (1 can) red kidney beans, rinsed
2 c. (1 can) lima (butter) beans, rinsed
1 c. (1 small can) garbanzo beans, rinsed
.5 green or red pepper chopped
1 cup white vinegar
5 c. water
2 c. sugar or 1 c. sugar and sugar substitute to replace 1 c. of sugar
1.5 tsp. salt
Directions
Bring sugar, vinegar, water and salt to a boil and let cool.
Drain all the beans, being sure to rinsed those indicated in a colander. Put beans and chopped pepper in a non-metallic bowl. Pour sugar mixture over the vegetables and stir. Chill for at least 6 hours or overnight.
This makes about 20, 1/2 cup servings.
Variations: Other vegetables could be added such as chopped celery or onion.
Number of Servings: 20
Recipe submitted by SparkPeople user DAIRYMAID1.
Drain all the beans, being sure to rinsed those indicated in a colander. Put beans and chopped pepper in a non-metallic bowl. Pour sugar mixture over the vegetables and stir. Chill for at least 6 hours or overnight.
This makes about 20, 1/2 cup servings.
Variations: Other vegetables could be added such as chopped celery or onion.
Number of Servings: 20
Recipe submitted by SparkPeople user DAIRYMAID1.