Tangy Four-Bean Salad Recipe

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Nutrition

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Ingredients:

Serving

1 can (16 oz) kidney beans, rinsed and drained
1 can (15 oz) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 oz) cut green beans, drained
1 can (14-1/2 oz) cut wax beans, drained
1 cup sliced fresh mushrooms
1 cup chopped green pepper
1 cup chopped onion
dressing:
1/2 cup cider vinegar
1/3 cup sugar
1/4 cup canola oil
1 tsp celery seed
1/2 tsp pepper
1/4 tsp salt
1/8 tsp dried basil
1/8 tsp dried oregano

Directions:

In a large bowl, combine the beans, mushrooms, green pepper and onion. In a small bowl, whisk the dressing ingredients.
Pour dressing over bean mixture and stir to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon. Yield: 12 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	78.23 Kcal (328 kJ)
Calories from fat	42.77 Kcal
		% Daily Value*
Total Fat	4.75g	7%
Sodium	63.07mg	3%
Potassium	108.08mg	2%
Total Carbs	7.85g	3%
Sugars	4.49g	18%
Dietary Fiber	1.36g	5%
Protein	1.21g	2%
Vitamin C	11.6mg	19%
Iron	0.4mg	2%
Calcium	15.3mg	2%

Amount Per 100 g
Calories	132.06 Kcal (553 kJ)
Calories from fat	72.2 Kcal
		% Daily Value*
Total Fat	8.02g	7%
Sodium	106.47mg	3%
Potassium	182.44mg	2%
Total Carbs	13.25g	3%
Sugars	7.58g	18%
Dietary Fiber	2.29g	5%
Protein	2.04g	2%
Vitamin C	19.6mg	19%
Iron	0.6mg	2%
Calcium	25.8mg	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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Recipe Tags

Weightwatchers Points

1.7

Points
2

PointsPlus

Good Points

saturated fat free,
low sodium,
cholesterol free

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