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Basil Bean Salad

Chef.at.Home's picture
Ingredients
  Canned kidney beans 16 Ounce, drained and rinsed (1 Can)
  Canned garbanzo beans 15 Ounce, drained and rinsed (1 Can)
  Canned wax beans 14 1⁄2 Ounce, drained (1 Can)
  Canned green beans 14 1⁄2 Ounce, drained (1 Can)
  Green pepper 1 Medium, thinly sliced
  Onion 1 Medium, thinly sliced
  White wine vinegar 1⁄2 Cup (8 tbs)
  Vegetable oil 1⁄2 Cup (8 tbs)
  Sugar 6 Tablespoon
  Minced basil/1 teaspoon dried basil 1 Tablespoon
  Ground mustard 3⁄4 Teaspoon
  Salt 1 Teaspoon
Directions

In a large bowl, combine beans, green pepper and onion.
In a small bowl, combine vinegar, oil, sugar, basil, mustard and salt.
Pour over bean mixture; toss to coat.
Chill for several hours or overnight.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Bean
Interest: 
Everyday

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4.175
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2706 Calories from Fat 1042

% Daily Value*

Total Fat 117 g180.5%

Saturated Fat 14.9 g74.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 6967.6 mg290.3%

Total Carbohydrates 377 g125.6%

Dietary Fiber 78.7 g314.9%

Sugars 143.7 g

Protein 87 g173.6%

Vitamin A 36.7% Vitamin C 297.3%

Calcium 92.2% Iron 90.5%

*Based on a 2000 Calorie diet

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Basil Bean Salad Recipe