Sweet-And-Sour Bean Salad Recipe
Ingredients
| Green beans | 2 Pound | |
| Canned garbanzo beans | 15 Ounce, drained | |
| Purple onion | 1 Medium, thinly sliced | |
| Diced pimiento | 4 Ounce, drained | |
| Sugar | 2⁄3 Cup (10.67 tbs) | |
| Vegetable oil | 1⁄2 Cup (8 tbs) | |
| Cider vinegar | 1⁄2 Cup (8 tbs) | |
| Tarragon vinegar/Wine vinegar | 1⁄2 Cup (8 tbs) | |
| Garlic | 1 Clove (5 gm), crushed | |
| Salt | 1⁄2 Teaspoon | |
| Lemon pepper seasoning | 1⁄2 Teaspoon |
Nutrition Facts
Serving size
Calories 188 Calories from Fat 82
% Daily Value*
Total Fat 10 g15%
Saturated Fat 1.2 g6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 274.8 mg11.4%
Total Carbohydrates 23 g7.7%
Dietary Fiber 4.2 g17%
Sugars 12.9 g
Protein 3 g6.4%
Vitamin A 0.5% Vitamin C 0.9%
Calcium 3.7% Iron 12.3%
*Based on a 2000 Calorie diet
Directions
Cut beans into 1 1/2-inch pieces.
Cook, covered, in a small amount of water 8 to 10 minutes, drain.
Toss beans with garbanzo beans, onion, and pimiento.
Combine remaining ingredients in a jar.
Cover tightly, and shake vigorously.
Pour over vegetables, tossing gently.
Chill 8 hours, stirring occasionally.
Chef
