Four Bean Salad Recipe

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Ingredients:

Serving

1 can (16-oz) cut green beans
1 can (16-oz) cut yellow beans
1 can (16-oz) red kidney beans
1 can (16-oz) chickpeas
1 green bell pepper, chopped
1 medium onion, chopped
2 stalks celery, chopped
dressing
2/3 to 3/4 cup sugar , depending on taste
2/3 cup cider vinegar
1/4 tsp salt , or to taste
1/2 tsp pepper
1/3 cup canola or other vegetable oil

Directions:

Rinse and drain beans; mix together with the vegetables. Thoroughly blend together the dressing ingredients. Pour dressing over beans and toss. Refrigerate overnight before serving.
Note: Bean salad will keep in the refrigerator for up to one week

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	167.25 Kcal (700 kJ)
Calories from fat	83.52 Kcal
		% Daily Value*
Total Fat	9.28g	14%
Sodium	90.95mg	4%
Potassium	187.74mg	4%
Total Carbs	18.71g	6%
Sugars	13.02g	52%
Dietary Fiber	1.95g	8%
Protein	2.05g	4%
Vitamin C	17.4mg	29%
Vitamin A	0.4mg	12%
Iron	6.8mg	38%
Calcium	19.7mg	2%

Amount Per 100 g
Calories	162.35 Kcal (680 kJ)
Calories from fat	81.08 Kcal
		% Daily Value*
Total Fat	9.01g	14%
Sodium	88.29mg	4%
Potassium	182.25mg	4%
Total Carbs	18.17g	6%
Sugars	12.64g	52%
Dietary Fiber	1.89g	8%
Protein	1.99g	4%
Vitamin C	16.9mg	29%
Vitamin A	0.4mg	12%
Iron	6.6mg	38%
Calcium	19.1mg	2%

* 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.

Tastes

salty
savory
bitter
sweet

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