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Sweet-And-Sour Bean Salad

southern.chef's picture
  Green beans 2 Pound
  Canned garbanzo beans 15 Ounce, drained
  Purple onion 1 Medium, thinly sliced
  Diced pimiento 4 Ounce, drained
  Sugar 2⁄3 Cup (10.67 tbs)
  Vegetable oil 1⁄2 Cup (8 tbs)
  Cider vinegar 1⁄2 Cup (8 tbs)
  Tarragon vinegar/Wine vinegar 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), crushed
  Salt 1⁄2 Teaspoon
  Lemon pepper seasoning 1⁄2 Teaspoon

Remove strings from beans, wash.
Cut beans into 1 1/2-inch pieces.
Cook, covered, in a small amount of water 8 to 10 minutes, drain.
Toss beans with garbanzo beans, onion, and pimiento.
Combine remaining ingredients in a jar.
Cover tightly, and shake vigorously.
Pour over vegetables, tossing gently.
Chill 8 hours, stirring occasionally.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 182 Calories from Fat 84

% Daily Value*

Total Fat 10 g14.6%

Saturated Fat 1.2 g6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 272 mg11.3%

Total Carbohydrates 23 g7.6%

Dietary Fiber 4.2 g17%

Sugars 13.5 g

Protein 3 g7%

Vitamin A 0% Vitamin C 1.4%

Calcium 0.9% Iron 1.7%

*Based on a 2000 Calorie diet

Sweet-And-Sour Bean Salad Recipe