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This salad recipe is great for summer picnics. It’s delicious, quick, and easy to make. You can substitute the variety of beans in this recipe with other types and still have a great bean salad. I sometimes use cannellini beans in place of the green beans and it still tastes great!
Ingredients
- ½ small onion, minced
- 2 stalks celery, chopped
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 1 (15 ounce) can cut green beans, drained and rinsed
- ½ cup olive oil
- ¼ cup white wine vinegar
- ¼ cup white sugar
- ½ teaspoon salt
- ½ teaspoon celery seed
- ¼ teaspoon ground black pepper
Directions
Step 1
Combine onion, celery, kidney beans, garbanzo beans, and green beans in a mixing bowl. Add olive oil, vinegar, sugar, salt, celery seed, and black pepper to bean mixture; gently stir to coat. Cover bowl and chill completely 2 to 4 hours.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 193 | |
| % Daily Value * | |
| Total Fat11g | 15% |
| Saturated Fat2g | 8% |
| Sodium367mg | 16% |
| Total Carbohydrate20g | 7% |
| Dietary Fiber5g | 16% |
| Total Sugars6g | |
| Protein4g | |
| Vitamin C3mg | 14% |
| Calcium36mg | 3% |
| Iron1mg | 8% |
| Potassium106mg | 2% |
*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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