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  • Prep Time:

  • Cook Time:

  • Serving Size:

  • Serves: 6 servings

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

The Bold and Beautiful Book of Bean Recipes
Washington State WIC Program

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.