Triple Bean Salad Recipe

Triple Bean Salad picture

Summary

Servings10Cuisine
CourseMethod

Ingredients

 Beans3 Pound, drained
 Onion1 Medium, thinly sliced
 Chopped green pepper1⁄4 Cup (4 tbs)
 Sugar1⁄2 Cup (8 tbs)
 Celery seed/Celery salt1 Teaspoon
 Salt1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Vinegar1⁄2 Cup (8 tbs)
 Soy sauce1 Tablespoon (If Desired)
 Oil1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size

Calories 562 Calories from Fat 64

% Daily Value*

Total Fat 7 g11.3%

Saturated Fat 0.98 g4.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 200.8 mg8.4%

Total Carbohydrates 96 g31.9%

Dietary Fiber 21.2 g84.7%

Sugars 13.8 g

Protein 31 g62.2%

Vitamin A 0.3% Vitamin C 17.4%

Calcium 12.8% Iron 52.3%

*Based on a 2000 Calorie diet

Directions

In large bowl, combine all ingredients.
Cover and chill overnight.
TIPS:
Cooked green, yellow red kidney garbanzo, lima or soy beans may be used.
The oil adds an attractive glisten to the salad and mellows the flavor. However, if you are watching calories, you may prefer to omit it.
For half a recipe, use 8-oz. cans of beans.
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