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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% | |
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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Featured Reviews for This Recipe
From: Brenda.
On May 17, 2009
I will cut the sugar down to 1/4 - 1/3 cup next time as I thought it was just a little too sweet. I added a can of yellow wax beans and 1/2 of a red pepper I had on hand. Colorful and delicious.
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.
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.
ideas from Recipezaar
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