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My Mother's Bean and Carrot Salad Recipe

My Mother's Bean and Carrot Salad Recipe

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Ingredients:

Serving

1 (16 oz) can green beans, drained
1 (16 oz) can sliced carrots, drained
1 (16 oz) can red kidney beans, rinsed and drained
1 small white onion, very thinly sliced
1/4 cup green bell pepper, chopped
1/4 cup celery, chopped
2 tbsp fresh parsley, snipped fine
1/2 cup white vinegar
artificial sweetener , to taste (or 1/3 cup sugar)
2 tbsp salad oil
1 tsp salt
1 tsp dry mustard
black pepper

Directions:

Place canned vegetables, onion, green bell pepper, celery, and parsley in shallow dish.
In a screw top jar (or other container with leakproof lid), combine vinegar, sweetener, oil, salt, mustard, and a dash pepper; shake well.
Pour over vegetables.
Cover; refrigerate several hours or overnight. Arrange in a bowl and serve cold.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	46.67 Kcal (195 kJ)
Calories from fat	24.8 Kcal
		% Daily Value*
Total Fat	2.76g	4%
Sodium	248.99mg	10%
Potassium	50.48mg	1%
Total Carbs	6.28g	2%
Sugars	3.63g	15%
Dietary Fiber	0.92g	4%
Protein	0.45g	1%
Vitamin C	6.7mg	11%
Vitamin A	0.1mg	5%
Iron	2.2mg	12%
Calcium	9.6mg	1%

Amount Per 100 g
Calories	96.8 Kcal (405 kJ)
Calories from fat	51.45 Kcal
		% Daily Value*
Total Fat	5.72g	4%
Sodium	516.43mg	10%
Potassium	104.7mg	1%
Total Carbs	13.02g	2%
Sugars	7.53g	15%
Dietary Fiber	1.91g	4%
Protein	0.93g	1%
Vitamin C	13.9mg	11%
Vitamin A	0.3mg	5%
Iron	4.5mg	12%
Calcium	19.9mg	1%

* 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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Recipe Tags

Weightwatchers Points

1

Points
1

PointsPlus

Good Points

saturated fat free,
cholesterol free

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