Directions:
- Cook chick peas for five minutes, pour in salad bowl, including liquid.
- Cook kidney beans for 7-10 minutes until tender. Drain and add to salad bowl.
- Add corn, green beans, onion rings, bok choy, and bell pepper.
- In another bowl, combine vinegar, mustard, celery salt, sweetener or honey, and oil.
- Stir until dissolved. This takes a few minutes.
- Pour over bean mixture.
- Cover and store in refrigerator. Let stand at least 24 hours before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 147.74 Kcal (619 kJ) | ||
| Calories from fat | 47.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.23g | 8% | |
|---|---|---|---|
| Cholesterol | 8.52mg | 3% | |
| Sodium | 164.99mg | 7% | |
| Potassium | 275.36mg | 6% | |
| Total Carbs | 19.36g | 6% | |
| Sugars | 3.88g | 16% | |
| Dietary Fiber | 3.67g | 15% | |
| Protein | 6g | 12% | |
| Vitamin C | 16.5mg | 28% | |
| Vitamin A | 0.9mg | 32% | |
| Iron | 38.4mg | 214% | |
| Calcium | 57.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 127.57 Kcal (534 kJ) | ||
| Calories from fat | 40.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.52g | 8% | |
|---|---|---|---|
| Cholesterol | 7.35mg | 3% | |
| Sodium | 142.46mg | 7% | |
| Potassium | 237.76mg | 6% | |
| Total Carbs | 16.71g | 6% | |
| Sugars | 3.35g | 16% | |
| Dietary Fiber | 3.17g | 15% | |
| Protein | 5.18g | 12% | |
| Vitamin C | 14.2mg | 28% | |
| Vitamin A | 0.8mg | 32% | |
| Iron | 33.2mg | 214% | |
| Calcium | 49.4mg | 6% | |
* 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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