Tangy Four-Bean Salad

gynuwyne
gynuwyne Posts: 132
edited September 18 in Recipes
1 can (19oz) garbanzo beans or chickpeas, rinsed,drained
1 can (16 oz) kidney beans, rinsed, drained
1 can (14 1/2 oz) cut green beans, drained
1 can (14 1/2 oz) cut wax beans, drained
1 cup sliced fresh mushrooms
1 cup chopped green pepper
1 cup chopped purple onion

Dressing:

1/2 cup cider vinegar
1/3 cup sugar
1/4 cup conola oil
1 TS celery seed
1/2 ts salt
1/8 ts dried basil
1/8 ts dried oregano



in a large bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over bean mixture and stir to coat. Cover and refrigerate for at least 4 hours. Serve with slotted spoon.

3/4 cup: 162 cal 6g fat, 24g carb, 5g fiber, 5g protein

Replies

  • gynuwyne
    gynuwyne Posts: 132
    1 can (19oz) garbanzo beans or chickpeas, rinsed,drained
    1 can (16 oz) kidney beans, rinsed, drained
    1 can (14 1/2 oz) cut green beans, drained
    1 can (14 1/2 oz) cut wax beans, drained
    1 cup sliced fresh mushrooms
    1 cup chopped green pepper
    1 cup chopped purple onion

    Dressing:

    1/2 cup cider vinegar
    1/3 cup sugar
    1/4 cup conola oil
    1 TS celery seed
    1/2 ts salt
    1/8 ts dried basil
    1/8 ts dried oregano



    in a large bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over bean mixture and stir to coat. Cover and refrigerate for at least 4 hours. Serve with slotted spoon.

    3/4 cup: 162 cal 6g fat, 24g carb, 5g fiber, 5g protein
  • lovemuffins
    lovemuffins Posts: 91
    OMG~ This sounds so yummy. :bigsmile: I was just thinking of a side dish for dinner tonight. Think I found it! Thank you! :flowerforyou:
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