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Triple Bean Salad Piquant

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Ingredients
  Canned wax beans 1 Pound, drained
  Canned green beans 1 Pound, drained
  Canned kidney beans 1 Pound, drained
  Sliced celery 1⁄2 Cup (8 tbs)
  Green pepper 1 Medium, cut into thin rings
  Onion 1 Medium, thinly sliced and separated
  Sugar 1⁄2 Cup (8 tbs)
  Salad oil 1⁄2 Cup (8 tbs)
  Cider vinegar 3⁄4 Cup (12 tbs)
Directions

Toss beans, celery, green pepper and onion in large bowl.
Thoroughly blend sugar, oil and vinegar.
Pour over vegetables; toss with a fork to coat evenly.
Cover and refrigerate for at least 8 hours, tossing several times.
Serve chilled.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable
Servings: 
8

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 322 Calories from Fat 128

% Daily Value*

Total Fat 14 g22.3%

Saturated Fat 0.74 g3.7%

Trans Fat 0.2 g

Cholesterol 0 mg

Sodium 463.7 mg19.3%

Total Carbohydrates 42 g14.1%

Dietary Fiber 8.3 g33.4%

Sugars 18.8 g

Protein 8 g16.9%

Vitamin A 3.4% Vitamin C 36.7%

Calcium 11.4% Iron 9.2%

*Based on a 2000 Calorie diet

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Triple Bean Salad Piquant Recipe