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Bean Salad (Shawn's)

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Submitted by ayelubyoo

YIELD

6 servings

PREP

10 min

COOK

?

READY

24 hrs

Ingredients

1 1
CAN CAN GREEN BEANS
14 ounces, drained *
1 1
CAN CAN RED KIDNEY BEANS
14 ounces, drained *
1 237
CUP ML ONIONS
diced
1 237
CUP ML CELERY
diced
1 1
SMALL CAN SMALL CAN PIMENTOS
chopped *
1 1
CAN CAN CHICKPEAS (GARBANZO BEANS)
14 ounces *
1 1
CAN CAN CORN
10 to 14 ounces, drained *
2 2
LARGE LARGE CARROTS
diced into small pieces
Dressing
1 237
CUP ML SUGAR
white
½ 2.5
TEASPOON ML DRY MUSTARD
¼ 1.3
TEASPOON ML SALT
1 237
CUP ML VINEGAR
2 3E+1
TABLESPOONS ML VEGETABLE OIL

Directions

SALAD: Drain all the beans and chop the vegetables.

Mix together and put into glass gallon jar.

In medium saucepan, mix dressing ingredients together and then heat until sugar has dissolved.

Pour over the beans and mix thoroughly.

Let sit in fridge for at least 24 hours to blend the dressing and the beans.

The longer it sits, the better it is.

Will keep in the fridge for weeks and weeks.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 145g (5.1 oz)
Amount per Serving
Calories 281 17% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 376mg 16%
Total Carbohydrate 18g 18%
Dietary Fiber 3g 13%
Sugars g
Protein 10g
Vitamin A 82% Vitamin C 10%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
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