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Lemon Four-Bean Salad

salad.queen's picture
Ingredients
  Fresh lemon juice 2⁄3 Cup (10.67 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Corn oil 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Canned garbanzo beans 8 Ounce, drained
  Canned cut green beans 8 Ounce, drained
  Canned kidney bean 8 Ounce, drained
  Canned wax beans 8 Ounce, drained
  Pimientos 2 Ounce, sliced and drained
  Green pepper 1 Small, seeded and thinly sliced
  Red onion 1 Small, thinly sliced
Directions

Combine lemon juice, sugar, oil, salt and pepper in 1-pint jar with tight-fitting lid; shake well.
Combine remaining ingredients in large bowl.
Pour lemon mixture over vegetables; mix well.
Cover and chill 3 hours, or overnight.
Refrigerate leftovers.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Servings: 
8

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4.19231
Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 185 Calories from Fat 88

% Daily Value*

Total Fat 10 g15.3%

Saturated Fat 0.81 g4.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 433.8 mg18.1%

Total Carbohydrates 23 g7.8%

Dietary Fiber 4.5 g18.2%

Sugars 11.7 g

Protein 4 g7.7%

Vitamin A 5.2% Vitamin C 41.8%

Calcium 3.8% Iron 3.9%

*Based on a 2000 Calorie diet

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Lemon Four-Bean Salad Recipe