This is my mother-in-law Roberta Cormia’s recipe.
Ingredients
- 1 (16 ounce) can green beans, drained
- 1 (16 ounce) can yellow wax beans, drained
- 1 (16 ounce) can red kidney beans, drained
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- 1 (4 ounce) jar chopped pimento peppers, drained
- ½ cup vinegar
- ½ cup vegetable oil
- ¼ cup white sugar
- ¼ teaspoon salt, or to taste
- ¼ teaspoon ground black pepper, or to taste
Directions
Step 1
Mix green beans, yellow wax beans, kidney beans, onion, celery, green bell pepper, and pimento peppers in a bowl.
Step 2
Combine vinegar, oil, sugar, salt, and pepper in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 5 minutes. Remove saucepan from burner and pour dressing over bean mixture; toss to coat. Refrigerate until flavors blend, 8 hours to overnight.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 310 | |
% Daily Value * | |
Total Fat19g | 24% |
Saturated Fat3g | 15% |
Sodium734mg | 32% |
Total Carbohydrate31g | 11% |
Dietary Fiber9g | 30% |
Total Sugars13g | |
Protein6g | |
Vitamin C44mg | 220% |
Calcium75mg | 6% |
Iron3mg | 14% |
Potassium249mg | 5% |
*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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