Bean Salad Recipe
Ingredients
| Haricot beans | 11 Ounce | |
| White vinegar | 4 Ounce | |
| Sugar | 4 Ounce | |
| Onions | 3 | |
| Capsicums | 3 | |
| Salad oil | 2 Tablespoon | |
| Salt | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 1236 Calories from Fat 292
% Daily Value*
Total Fat 33 g50.8%
Saturated Fat 2.1 g10.7%
Trans Fat 0.5 g
Cholesterol 0 mg
Sodium 417.5 mg17.4%
Total Carbohydrates 216 g72.1%
Dietary Fiber 33.4 g133.4%
Sugars 143.1 g
Protein 30 g60.4%
Vitamin A 33.5% Vitamin C 653.8%
Calcium 14.1% Iron 13.4%
*Based on a 2000 Calorie diet
Directions
Add 2 teacups of water and cook in a pressure cooker. Be sure not to over-cook the beans.
Drain the cooked beans.
Mix the vinegar and sugar and boil until the sugar melts.
Pour this mixture over the beans.
Slice the onions and capsicums into rings and add to the beans.
Add the salad oil and salt. Mix well.
Chill the salad in the freezer compartment of a refrigerator for at least 3 hours.
Serve chilled.
Chef
