Directions:
- Drain the canned beans.
- Combine the drained beans, onion and green pepper in a large bowl.
- In a screw top jar combine vinegar, salad oil, sugar and celery seed.
- Cover and shake well.
- Pour vinegar mixture over vegetables and stir lightly.
- Cover and chill for at least 6 hours or overnight, stirring occasionally.
- Drain before serving.
- Quick Three-Bean Salad.
- Prepare bean salad as above, except substitute one 8 oz bottle of italian salad dressing for the vinegar, salad oil, sugar, and celery seed.
- Continue as directed.
- Marinade in refrigerator for 1 to 1 1/2 hours.
- Drain before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 51.43 Kcal (215 kJ) | ||
| Calories from fat | 1.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.13g | 0% | |
|---|---|---|---|
| Sodium | 2.8mg | 0% | |
| Potassium | 145.7mg | 3% | |
| Total Carbs | 10.2g | 3% | |
| Sugars | 4.87g | 19% | |
| Dietary Fiber | 1.87g | 7% | |
| Protein | 1.91g | 4% | |
| Vitamin C | 9.1mg | 15% | |
| Iron | 0.6mg | 3% | |
| Calcium | 16.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 89.25 Kcal (374 kJ) | ||
| Calories from fat | 2.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.23g | 0% | |
|---|---|---|---|
| Sodium | 4.86mg | 0% | |
| Potassium | 252.84mg | 3% | |
| Total Carbs | 17.7g | 3% | |
| Sugars | 8.46g | 19% | |
| Dietary Fiber | 3.25g | 7% | |
| Protein | 3.31g | 4% | |
| Vitamin C | 15.7mg | 15% | |
| Iron | 1.1mg | 3% | |
| Calcium | 29.3mg | 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.
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