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Triple Bean Salad

Cool.Cook's picture
Ingredients
  Beans 3 Pound, drained
  Onion 1 Medium, thinly sliced
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Celery seed/Celery salt 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Vinegar 1⁄2 Cup (8 tbs)
  Soy sauce 1 Tablespoon (If Desired)
  Oil 1⁄4 Cup (4 tbs)
Directions

In large bowl, combine all ingredients.
Cover and chill overnight.
TIPS:
Cooked green, yellow red kidney garbanzo, lima or soy beans may be used.
The oil adds an attractive glisten to the salad and mellows the flavor. However, if you are watching calories, you may prefer to omit it.
For half a recipe, use 8-oz. cans of beans.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Servings: 
10

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3.959375
Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 562 Calories from Fat 64

% Daily Value*

Total Fat 7 g11.3%

Saturated Fat 0.98 g4.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 200.8 mg8.4%

Total Carbohydrates 96 g31.9%

Dietary Fiber 21.2 g84.7%

Sugars 13.8 g

Protein 31 g62.2%

Vitamin A 0.3% Vitamin C 17.4%

Calcium 12.8% Iron 52.3%

*Based on a 2000 Calorie diet

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Triple Bean Salad Recipe