Triple Bean Salad Piquant Recipe
Ingredients
| Canned wax beans | 1 Pound, drained | |
| Canned green beans | 1 Pound, drained | |
| Canned kidney beans | 1 Pound, drained | |
| Sliced celery | 1⁄2 Cup (8 tbs) | |
| Green pepper | 1 Medium, cut into thin rings | |
| Onion | 1 Medium, thinly sliced and separated | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Salad oil | 1⁄2 Cup (8 tbs) | |
| Cider vinegar | 3⁄4 Cup (12 tbs) |
Nutrition Facts
Serving size
Calories 322 Calories from Fat 128
% Daily Value*
Total Fat 14 g22.3%
Saturated Fat 0.74 g3.7%
Trans Fat 0.2 g
Cholesterol 0 mg
Sodium 463.7 mg19.3%
Total Carbohydrates 42 g14.1%
Dietary Fiber 8.3 g33.4%
Sugars 18.8 g
Protein 8 g16.9%
Vitamin A 3.4% Vitamin C 36.7%
Calcium 11.4% Iron 9.2%
*Based on a 2000 Calorie diet
Directions
Thoroughly blend sugar, oil and vinegar.
Pour over vegetables; toss with a fork to coat evenly.
Cover and refrigerate for at least 8 hours, tossing several times.
Serve chilled.
Chef
