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10-12 servings
suggest servings
| 1 | can | green beans | drained |
| 1 | can | wax beans | drained |
| 1 | can | chickpeas (garbanzo beans) | rinsed and drained |
| 1 | can | kidney beans | rinsed and drained |
| 1/4 | cup | green bell pepper | slivered |
| 1/4 | cup | sweet red bell pepper | silvered |
| 8 | each | scallions, spring or green onions | sliced |
| 3/4 | cup | sugar | |
| 1/2 | cup | cider vinegar | |
| 1/4 | cup | vegetable oil | |
| 1/2 | teaspoon | salt |
In large salad bowl combine all of the beans; green and red pepper, and onions.
In small bowl combine remaining ingredients.
Stir until the sugar dissolves.
Pour over bean mixture.
Cover and refrigerate overnight.
Stirring several times.
| % Daily Value* | |
| Total Fat 15.0g | 23% |
| Saturated Fat 2.0g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 671mg | 28% |
| Total Carbohydrate 64.0g | 21% |
| Dietary Fiber 4.0g | 15% |
| Sugars 40.0g | |
| Protein 7.0g | 14% |
| Vitamin A | 13% | Vitamin C | 47% | |
| Calcium | 7% | Iron | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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What factors entered into your last cookware procurement? Price is always a consideration. But were you influenced by the...
I made a half batch to test on my family before making it for a group of 16. My family just went wild over this recipe. Bill
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