Ingredients
1 cup kidney beans (cooked)
1 cup green beans
cut (canned or cooked)
2 cups yellow wax beans (canned or cooked)
1 green pepper
diced
2/3 cup onion
thinly sliced
1/2 cup celery
thinly sliced
2 garlic cloves
whole
1/2 cup wine vinegar
1/4 cup oil
1/4 cup sugar
1/4 teaspoon oregano
1 teaspoon salt
1/4 teaspoon black pepper
Steps
Wash hands with soap and water.
Mix beans, vegetables and garlic cloves in a large bowl.
Mix vinegar, oil, and sugar in a saucepan. Heat until sugar dissolves. Cool slightly.
Stir seasonings into vinegar mixture. Pour over vegetables. Toss lightly. Chill overnight.
Remove garlic before serving.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 186 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 455 mg |
| Carbohydrates | 22 g |
| Dietary Fiber | 5 g |
| Total Sugars | 11 g |
| Added Sugars included | 8 g |
| Protein | 4 g |
| Vitamin D | 0 mcg |
| Calcium | 46 mg |
| Iron | 2 mg |
| Potassium | 329 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Three Bean Salad. Recipe source: The Bold and Beautiful Book of Bean Recipes Washington State WIC Program. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.