Lemon Four-Bean Salad Recipe
Ingredients
| Fresh lemon juice | 2⁄3 Cup (10.67 tbs) | |
| Sugar | 1⁄3 Cup (5.33 tbs) | |
| Corn oil | 1⁄3 Cup (5.33 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Canned garbanzo beans | 8 Ounce, drained | |
| Canned cut green beans | 8 Ounce, drained | |
| Canned kidney bean | 8 Ounce, drained | |
| Canned wax beans | 8 Ounce, drained | |
| Pimientos | 2 Ounce, sliced and drained | |
| Green pepper | 1 Small, seeded and thinly sliced | |
| Red onion | 1 Small, thinly sliced |
Nutrition Facts
Serving size
Calories 190 Calories from Fat 86
% Daily Value*
Total Fat 10 g15.7%
Saturated Fat 0.81 g4.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 436 mg18.2%
Total Carbohydrates 24 g7.8%
Dietary Fiber 4.5 g18.2%
Sugars 11.3 g
Protein 4 g7.3%
Vitamin A 5.6% Vitamin C 41.5%
Calcium 6% Iron 12.4%
*Based on a 2000 Calorie diet
Directions
Combine remaining ingredients in large bowl.
Pour lemon mixture over vegetables; mix well.
Cover and chill 3 hours, or overnight.
Refrigerate leftovers.
Chef
