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Bean Salad (Shawn's)

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

?

Ready

24 hrs
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 can green beans
14 ounces, drained
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1 can red kidney beans
14 ounces, drained
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1 cup onions
diced
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1 cup celery
diced
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1 small can pimentos
chopped
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1 can chickpeas (garbanzo beans)
14 ounces
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1 can corn
10 to 14 ounces, drained
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2 large carrots
diced into small pieces
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Dressing
1 cup sugar
white
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½ teaspoon dry mustard
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¼ teaspoon salt
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1 cup vinegar
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2 tablespoons vegetable oil
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Ingredients

Amount Measure Ingredient Features
1 can green beans
14 ounces, drained
* Camera
1 can red kidney beans
14 ounces, drained
* Camera
237 ml onions
diced
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237 ml celery
diced
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1 small can pimentos
chopped
* Camera
1 can chickpeas (garbanzo beans)
14 ounces
* Camera
1 can corn
10 to 14 ounces, drained
* Camera
2 large carrots
diced into small pieces
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Dressing
237 ml sugar
white
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2.5 ml dry mustard
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1.3 ml salt
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237 ml vinegar
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3E+1 ml vegetable oil
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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 28117% 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?
 

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