Grandmas Best 4 Bean Salad
Recipe: #21139
September 30, 2015
Categories: Salads, Bean Salad, Beans, Chickpeas/Garbanzo, Beans (String), Brunch, Easter, July 4th, Picnic, Potluck, Gluten-Free, High Fiber, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Kidney Beans, more
"Not too sweet, not too sour, just right in my family's opinion. This is a make ahead salad as it needs to sit overnight for tastes to meld."
Original is 10-12 servings
Ingredients
Nutritional
- Serving Size: 1 (208.5 g)
- Calories 273.3
- Total Fat - 3.4 g
- Saturated Fat - 0.5 g
- Cholesterol - 0 mg
- Sodium - 234.6 mg
- Total Carbohydrate - 50.2 g
- Dietary Fiber - 14.7 g
- Sugars - 19.6 g
- Protein - 12.8 g
- Calcium - 115.3 mg
- Iron - 5 mg
- Vitamin C - 17 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a large salad bowl, combine all of the beans, green pepper and onions. In a small bowl, whisk the remaining ingredients until sugar is dissolved. Pour over bean mixture; toss to coat. Cover and refrigerate overnight, stirring several times. Cook time is for overnight chilling in fridge.
Tips
No special items needed.
4 Reviews
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