
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.