Three Bean Salad
This tasty salad pairs excellently with a tuna salad sandwich on whole grain bread and a piece of fruit. Make ahead of time and chill overnight in the refrigerator to let the flavor blend together.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/6 recipe (250g)
189
Calories
4g
Protein
22g
Carbs
10g
Fat
4g
Fiber
11g
Sugar
472mg
Sodium
Saturated Fat 1 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
kidney beans
1 cup · cooked
green beans, cut
1 cup · canned or fresh cooked
yellow wax beans
2 cups · canned or fresh cooked
green pepper
1 · diced
onion
2/3 cup · chopped
celery
1/2 cup · chopped
garlic cloves, whole
2
wine vinegar
1/2 cup
vegetable oil
1/4 cup · or cooking oil of your choice
sugar
1/4 cup
oregano
1/4 teaspoon
salt
1 teaspoon
black pepper
1/4 teaspoon
Instructions
- 1
Wash hands with soap and water.
- 2
Mix beans, vegetables and garlic cloves in a large bowl.
- 3
Mix vinegar, oil, and sugar in a saucepan. Heat until sugar dissolves. Cool slightly.
- 4
Stir seasonings into vinegar mixture. Pour over vegetables. Toss lightly. Chill overnight.
- 5
Remove garlic before serving.
Source: USDA MyPlate Kitchen · The Bold and Beautiful Book of Bean Recipes Washington State WIC Program
Part of Nutrola's AI-powered nutrition tracking app. Every recipe has full macros so you can log it in one tap.
Track Every Meal with Nutrola
Log this recipe in seconds with AI-powered photo scanning. Get exact macros for everything you eat.
