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This recipe was given to me by a vegan friend I had in college. It is the best bean salad I have ever tasted, and I love it because you can experiment with the ingredients and still have a mouth-watering side dish. I hope you like it!
Ingredients
- 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can green beans, drained and rinsed
- 4 green onions, chopped
- 1 stalk celery, sliced
- ½ cup cider vinegar
- ¼ cup vegetable oil
- 1 tablespoon honey
- ½ teaspoon ground dry mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon onion powder (Optional)
- ¼ teaspoon ground cayenne pepper (Optional)
Directions
Step 1
In a bowl, gently mix the garbanzo beans, kidney beans, green beans, green onions, and celery. In a separate bowl, whisk together the vinegar, oil, honey, mustard, garlic powder, black pepper, onion powder, and cayenne pepper. Pour dressing over the salad, and toss gently to coat. Cover, refrigerate at least 2 hours, and gently toss before serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 170 | |
| % Daily Value * | |
| Total Fat8g | 10% |
| Saturated Fat1g | 6% |
| Sodium310mg | 13% |
| Total Carbohydrate21g | 8% |
| Dietary Fiber6g | 21% |
| Total Sugars3g | |
| Protein5g | |
| Vitamin C4mg | 22% |
| Calcium46mg | 4% |
| Iron2mg | 9% |
| Potassium146mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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