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Five Bean Salad

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Ingredients
  Julienned red onion 3⁄4 Cup (12 tbs)
  Garlic 1 Clove (5 gm), minced
  Water 2 Tablespoon
  Canned garbanzo beans 15 Ounce, drained, rinsed (1 Can)
  Fresh green beans 1 1⁄2 Cup (24 tbs), cut into thirds
  Canned great northern beans 8 Ounce, drained, rinsed (1 Can)
  Canned black beans 8 Ounce, drained, rinsed (1 Can)
  Canned kidney beans 8 Ounce, drained, rinsed (1 Can)
  Cider vinegar 1⁄3 Cup (5.33 tbs)
  Sugar 1 1⁄2 Tablespoon
  Olive oil 1 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  Carrots 3 , thinly sliced
  Chopped red bell pepper 1⁄2 Cup (8 tbs)
Directions

To Microwave: In large microwave-safe casserole dish, combine onion, garlic and water.
Microwave at HIGH (100% power) for 1 to 2 minutes.
Stir in all remaining ingredients except carrots and red pepper.
Microwave at HIGH for an additional 3 to 5 minutes or until green beans are tender-crisp.
Stir in carrots and red pepper.

Recipe Summary

Course: 
Appetizer
Ingredient: 
Vegetable

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1219 Calories from Fat 102

% Daily Value*

Total Fat 12 g18.4%

Saturated Fat 0.78 g3.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3851.2 mg160.5%

Total Carbohydrates 244 g81.4%

Dietary Fiber 61.9 g247.6%

Sugars 64.9 g

Protein 70 g140.6%

Vitamin A 661.9% Vitamin C 207.1%

Calcium 73.8% Iron 55.4%

*Based on a 2000 Calorie diet

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Five Bean Salad Recipe