4 Bean Salad (Grandma's Recipe)
Recipe: #7790
October 22, 2011
Categories: Salads, Bean Salad, Vegetable Salad, Side Dishes, Beans, Chickpeas/Garbanzo, Onions, July 4th, Labor Day, Picnic, Potluck Gluten-Free, High Fiber, High Protein, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"I have taken this to a lot of potlucks. It is always one of the first things to go. Store bought Bean Salad does not come close. My grandma had this recipe as did my mother and aunts. Make 2-3 days ahead as the longer it sits the better it tastes. But it is edible after 3 hours So good you don't want to always wait."
Original is 12 servings
Ingredients
- FOR DRESSING
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- FOR SALAD
Nutritional
- Serving Size: 1 (206.3 g)
- Calories 301.6
- Total Fat - 9.7 g
- Saturated Fat - 1.4 g
- Cholesterol - 0.1 mg
- Sodium - 348.5 mg
- Total Carbohydrate - 43.1 g
- Dietary Fiber - 12.8 g
- Sugars - 16.5 g
- Protein - 12.9 g
- Calcium - 106.2 mg
- Iron - 4.6 mg
- Vitamin C - 19.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Mix dressing ingredients.
Step 2
Add Beans drained and rinsed
Step 3
Refrigerate tossing every little while. Refrigerate overnight if you can wait
Tips
No special items needed.
1 Reviews
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