Quick Bean Salad Recipe

Summary

Difficulty LevelEasyHealth IndexJust Enjoy
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Canned red kidney beans310 Gram (1 Can)
 Canned butter beans310 Gram (1 Can, Cannellini)
 Four bean mix310 Gram (1 Can)
 Celery stick1 , chopped
 Onion1 Small, sliced
 Long slender cucumbers1 , sliced
 Oil1 Tablespoon
 French dressing2 Tablespoon
 Chopped fresh parsley1 Tablespoon
 Dry mustard1 Teaspoon
 Lemon juice1 Tablespoon
 Grated fresh ginger1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1285 Calories from Fat 290

% Daily Value*

Total Fat 33 g51.2%

Saturated Fat 4.9 g24.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3004.8 mg125.2%

Total Carbohydrates 187 g62.2%

Dietary Fiber 52.7 g210.9%

Sugars 20.4 g

Protein 66 g131.1%

Vitamin A 34.9% Vitamin C 80.4%

Calcium 32.3% Iron 65.1%

*Based on a 2000 Calorie diet

Directions

1.Place beans in strainer, rinse well under cold running water; drain well.
2.Combine beans, celery, onion and cucumber in medium bowl.
Pour over combined oil, dressing, parsley, mustard, lemon juice and ginger; mix lightly until well combined.
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