3-Bean Salad
Recipe: #35601
September 04, 2020
Categories: Salads, Bean Salad, Side Dishes, Beans, Gluten-Free, High Fiber, Low Cholesterol, No Eggs Non-Dairy, Vegan, Vegetarian, Kidney Beans, Green Beans, Marinades and Brines, more
"I don't recall where this recipe came from. It can be frozen. Parsley or pimiento are also possible garnishes, instead of or in addition to chives."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (281.8 g)
- Calories 298.2
- Total Fat - 1 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 400.4 mg
- Total Carbohydrate - 55.3 g
- Dietary Fiber - 21.8 g
- Sugars - 8.7 g
- Protein - 19.2 g
- Calcium - 166.2 mg
- Iron - 7.2 mg
- Vitamin C - 15.4 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Mix vinegar, salt, water, pepper, sugar and Tabasco.
Step 2
Combine drained beans and add dressing. Toss
Step 3
Store covered in refrigerator at least 4 hours or overnight, stirring occasionally.
Step 4
Add celery and onion just before serving.
Step 5
Garnish with chopped chives if desired.
Tips
No special items needed.
0 Reviews
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