Basil Bean Salad
|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)|
|Minced basil/1 teaspoon dried basil||1 Tablespoon|
|Ground mustard||3⁄4 Teaspoon|
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.
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