Triple Bean Salad Piquant Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
Servings8Cuisine
CourseMain Ingredient

Ingredients

 Canned wax beans1 Pound, drained
 Canned green beans1 Pound, drained
 Canned kidney beans1 Pound, drained
 Sliced celery1⁄2 Cup (8 tbs)
 Green pepper1 Medium, cut into thin rings
 Onion1 Medium, thinly sliced and separated
 Sugar1⁄2 Cup (8 tbs)
 Salad oil1⁄2 Cup (8 tbs)
 Cider vinegar3⁄4 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

Toss beans, celery, green pepper and onion in large bowl.
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.
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