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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (166g) Recipe makes 10 servings |
||
| Calories 252 | ||
| Calories from Fat 105 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.7g | 17% | |
| Saturated Fat 0.9g | 4% | |
| Monounsaturated Fat 6.6g | ||
| Polyunsaturated Fat 3.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 448mg | 18% | |
| Potassium 300mg | 8% | |
| Total Carbohydrate 32.0g | 10% | |
| Dietary Fiber 5.6g | 22% | |
| Sugars 11.2g | ||
| Protein 6.0g | 11% | |
Three Bean Salad
By: Kaarin
Aug 18, 2005
Tangy and sweet, this has a little less sugar than other recipes. I plan to try this with splenda. Adapted from my More With Less Mennonite cookbook. Either canned or dried, cooked beans may be used. I chose my favorite beans, but many other kinds can be substituted.
SERVES 10 -12
Ingredients
- 2 cups cut green beans
- 2 cups dark red kidney beans (or 15 oz. can)
- 2 cups garbanzo beans (or 15 oz. can)
- 1 medium red onion, chopped
- 1 medium green pepper, chopped
- 1/2 cup canola oil
- 1/2 cup white vinegar
- 1/2 cup sugar
- 1 teaspoon salt
- 1/4 teaspoon white pepper
Directions
1
Cook green beans till tender.2
Drain canned beans and rinse.3
Toss beans with onion and pepper.4
Combine the oil with remaining ingredients and pour over the beans.5
Chill at least 4 hours before serving.6
Flavor improves with marinating overnight or longer.
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- Course > Salads
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- Cuisine > European > Western > German
- Preparation > Time to Make > < 15 mins
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- Occasion > Seasonal > Summer
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Featured Reviews for This Recipe
From: Bamc
On Apr 5, 2007
I use this dressing with any type of canned bean assortment. I make sure I rinse the canned beans well, especially the black beans and have thrown a can of kernel corn in too. I also add 2-3 TBSP chopped fresh parsley to the mix.
From: Donut Chef
On Jan 22, 2007
Tastes just like deli bean salad. I substituted white onion for red, didn't have green pepper, cut the sugar some, and used black pepper. Mmmm. A great way to get fiber into the diet! Thanks!
From: justcallmetoni
On Oct 22, 2005
I cut the amount of oil in half and replaced the sugar with Splenda. The sweet and sour balance was just wonderful and made a perfect dressing for this bean salad. I had some at 5 hour and again after it sat overnight. The later was definitely better as the red onions had released more of their flavor and mellowed into the rest of the dish. Yum. Thanks Kaarin.
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