4 Bean Salad
Servings
Prep Time
Cook Time
Ready In
Recipe: #9037
April 16, 2013
Categories: Salads, Bean Salad, Beans, Chickpeas/Garbanzo, Beans (String), North American, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Baby Shower, Brunch, Cinco de Mayo, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, July 4th, Labor Day, Ladies Luncheon, Mother's Day, Picnic, Potluck, Summer, Hand Mix/Whisk, Refrigerator, Gluten-Free, Heart Healthy, High Fiber, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Kidney Beans, Spring more
"Use whatever type of cooked beans you like in this recipe. You'll need about 4 pounds total. I like to pick out beans that have different colors and shapes, to provide interest. You can use your favorites."
Ingredients
Nutritional
- Serving Size: 1 (380.5 g)
- Calories 324.6
- Total Fat - 18.6 g
- Saturated Fat - 2.6 g
- Cholesterol - 0 mg
- Sodium - 501.8 mg
- Total Carbohydrate - 36.1 g
- Dietary Fiber - 4.4 g
- Sugars - 20.7 g
- Protein - 4 g
- Calcium - 89.2 mg
- Iron - 1.4 mg
- Vitamin C - 9.7 mg
- Thiamin - 0.1 mg
Step 1
Whisk dressing separately.
Step 2
Mix ingredients together and marinate for 6 hours or overnight before serving.
Tips & Variations
No special items needed.
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