Directions:
- Heat vinegar, sugar, oil, garlic, salt, and pepper to taste in small nonreactive saucepan over medium heat, stirring occasionally, until sugar has dissolved, about 5 minutes. Transfer to a large nonreactive bowl and cool to room temperature.
- Bring 3 quarts water to boil in large saucean over high heat. Add 1 tablespoons salt and green and yellow beans; cook until crisp-tender, about 5 minutes. Meanwhile, fill medium bowl with ice-water. When beans are done, drain and immediately plunge into ice water to stop cooking process; let sit until chilled, about 2 minutes. Drain well.
- Add green and yellow beans, kidney beans, onion, and parsley to vinegar mixture; toss well to coat. Cover and refrigerate overnight to let flavors meld. Let stand at room temperatire 30 minutes before serving. (Salad can be covered and refrigerated up to 4 days.).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 300.12 Kcal (1257 kJ) | ||
| Calories from fat | 164.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.25g | 28% | |
|---|---|---|---|
| Sodium | 407.32mg | 17% | |
| Potassium | 217.93mg | 5% | |
| Total Carbs | 32.59g | 11% | |
| Sugars | 26.54g | 106% | |
| Dietary Fiber | 2.92g | 12% | |
| Protein | 2.12g | 4% | |
| Vitamin C | 15.3mg | 25% | |
| Iron | 1mg | 6% | |
| Calcium | 41mg | 4% | |
| Amount Per 100 g | |||
| Calories | 169.57 Kcal (710 kJ) | ||
| Calories from fat | 92.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.31g | 28% | |
|---|---|---|---|
| Sodium | 230.13mg | 17% | |
| Potassium | 123.13mg | 5% | |
| Total Carbs | 18.41g | 11% | |
| Sugars | 14.99g | 106% | |
| Dietary Fiber | 1.65g | 12% | |
| Protein | 1.2g | 4% | |
| Vitamin C | 8.6mg | 25% | |
| Iron | 0.6mg | 6% | |
| Calcium | 23.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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