Tangy Four Bean Salad Recipe

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Ingredients:

Serving

1 (16 oz) can red kidney beans
1 (16 oz) can cut green beans (not french style )
1 (16 oz) can cut wax beans
1 (16 oz) can chickpeas ( garbanzo beans)
1 medium onion, sliced paper thin
1 clove garlic, minced very fine
1/2 cup red wine vinegar
1/8 cup balsamic vinegar
1/2 cup extra virgin olive oil
1/2 cup splenda sugar substitute or 1/2 cup granulated sugar ( do not use both , please)
1 tsp salt
1/2 tsp ground black pepper

Directions:

Drain all four cans of beans, discarding liquid.
In a large container, toss beans with onion and garlic.
In a 2 cup mixing bowl (or measuring cup), mix the oil, vinegar, Splenda, salt and pepper.
Pour over the bean mixture.
Mix well to coat all ingredients.
Cover, and let marinate in the refrigerator overnight.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	117.74 Kcal (493 kJ)
Calories from fat	90.47 Kcal
		% Daily Value*
Total Fat	10.05g	15%
Sodium	210.33mg	9%
Potassium	87.24mg	2%
Total Carbs	5.42g	2%
Sugars	1.25g	5%
Dietary Fiber	0.98g	4%
Protein	1.29g	3%
Vitamin C	1.5mg	3%
Iron	0.3mg	2%
Calcium	18.2mg	2%

Amount Per 100 g
Calories	273.81 Kcal (1146 kJ)
Calories from fat	210.41 Kcal
		% Daily Value*
Total Fat	23.38g	15%
Sodium	489.14mg	9%
Potassium	202.89mg	2%
Total Carbs	12.6g	2%
Sugars	2.9g	5%
Dietary Fiber	2.27g	4%
Protein	3.01g	3%
Vitamin C	3.5mg	3%
Iron	0.8mg	2%
Calcium	42.3mg	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.

Tastes

salty
savory
bitter
sweet

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