Directions:
- Place all the beans, green pepper, onion and pimentos in a large mixing bowl. Add the oil and celery. In a saucepan, combine the vinegar, sugar, salt, pepper, and tomato soup. Bring to a boil and pour over the vegetables. Toss the mixture lightly with 2 forks. Do this several times as the mixture cools. Cover the bowl and refrigerate at least 4 hours before serving. The salad will be better if kept chilled 24 hours before serving. Drain and reserve liquid before serving; it will keep for several days. The reserved liquid can be poured over the leftovers. Add more sugar, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 380.45 Kcal (1593 kJ) | ||
| Calories from fat | 162.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.01g | 28% | |
|---|---|---|---|
| Sodium | 992.8mg | 41% | |
| Potassium | 470.36mg | 10% | |
| Total Carbs | 52.38g | 17% | |
| Sugars | 45.56g | 182% | |
| Dietary Fiber | 1.99g | 8% | |
| Protein | 1.11g | 2% | |
| Vitamin C | 29mg | 48% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 9.1mg | 50% | |
| Calcium | 33mg | 3% | |
| Amount Per 100 g | |||
| Calories | 150.26 Kcal (629 kJ) | ||
| Calories from fat | 64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.11g | 28% | |
|---|---|---|---|
| Sodium | 392.12mg | 41% | |
| Potassium | 185.77mg | 10% | |
| Total Carbs | 20.69g | 17% | |
| Sugars | 18g | 182% | |
| Dietary Fiber | 0.78g | 8% | |
| Protein | 0.44g | 2% | |
| Vitamin C | 11.4mg | 48% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 3.6mg | 50% | |
| Calcium | 13mg | 3% | |
* 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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