Garden Bean Salad Recipe

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Ingredients:

Serving

1 can (16 oz) kidney beans, rinsed and drained
2 cans (15-1/4 oz each) lima beans
1 can (14-1/2 oz) cut green beans
1 can (14-1/2 oz) cut wax beans, drained
1 can (15 oz) garbanzo beans or chickpeas, rinsed and drained
1 large green pepper, chopped
3 celery ribs, chopped
1 jar (2 oz) sliced pimientos, drained
1 bunch green onions, sliced
2 cups white vinegar
2 cups sugar
1/2 cup water
1 tsp salt

Directions:

Drain all beans; place in a large bowl. Add the green pepper, celery, pimientos and green onions; set aside. Bring remaining ingredients to a boil in a heavy saucepan; boil for 5 minutes. Remove from heat and immediately pour over vegetables.
Refrigerate several hours or overnight. Serve with a slotted spoon. Yield: 12-16 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	124.67 Kcal (522 kJ)
Calories from fat	5.32 Kcal
		% Daily Value*
Total Fat	0.59g	1%
Cholesterol	1.37mg	0%
Sodium	246.41mg	10%
Potassium	181.98mg	4%
Total Carbs	26.68g	9%
Sugars	21.19g	85%
Dietary Fiber	2.39g	10%
Protein	2.29g	5%
Vitamin C	12.4mg	21%
Iron	0.5mg	3%
Calcium	24.5mg	2%

Amount Per 100 g
Calories	106.33 Kcal (445 kJ)
Calories from fat	4.53 Kcal
		% Daily Value*
Total Fat	0.5g	1%
Cholesterol	1.17mg	0%
Sodium	210.17mg	10%
Potassium	155.21mg	4%
Total Carbs	22.76g	9%
Sugars	18.07g	85%
Dietary Fiber	2.03g	10%
Protein	1.95g	5%
Vitamin C	10.6mg	21%
Iron	0.5mg	3%
Calcium	20.9mg	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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