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Garden Bean Salad

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Recipe

 

Yield

16 servings

Prep

15 min

Cook

15 min

Ready

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
16 ounces green beans
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34 ounces lima beans
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16 ounces red kidney beans
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16 ounces wax beans
*
15 ounces chickpeas (garbanzo beans)
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1 each green bell peppers
large, chopped
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3 each celery stalks
chopped
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2 ounces pimentos
green, sliced, drained
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1 each scallions, spring or green onions
bunch, sliced
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2 cups vinegar
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2 cups sugar
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½ cup water
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1 teaspoon salt
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Ingredients

Amount Measure Ingredient Features
462.4 ml/g green beans
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982.6 ml/g lima beans
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462.4 ml/g red kidney beans
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462.4 ml/g wax beans
*
433.5 ml/g chickpeas (garbanzo beans)
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1 each green bell peppers
large, chopped
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3 each celery stalks
chopped
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57.8 ml/g pimentos
green, sliced, drained
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1 each scallions, spring or green onions
bunch, sliced
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473 ml vinegar
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473 ml sugar
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118 ml water
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5 ml salt
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Directions

Drain all cans of beans; place in a large bowl.

Add green pepper, celery, pimiento and green onions; set aside.

Bring remaining ingredients to a boil in a heavy saucepan; boil for 5 minutes.

Remove from heat and immediately pour over vegetables.

Refrigerate several hours or overnight.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

I have made this recipe for years!!! It is my family's favorite bean salad!!!

 

 

Nutrition Facts

Serving Size 199g (7.0 oz)
Amount per Serving
Calories 2243% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 342mg 14%
Total Carbohydrate 16g 16%
Dietary Fiber 4g 17%
Sugars g
Protein 13g
Vitamin A 8% Vitamin C 28%
Calcium 5% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
 
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