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Cold Bean Salad

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Submitted by lsams01

YIELD

4 servings

PREP

5 min

COOK

0 min

READY

2 hrs

Ingredients

1 237
CUP ML PINTO BEANS
cooked
1 237
CUP ML NAVY BEANS
cooked
1 237
CUP ML RED KIDNEY BEANS
cooked
1 1
EACH EACH CELERY STALKS
diced
1 1
EACH EACH GREEN BELL PEPPERS
diced
2 2
EACH EACH GARLIC CLOVES
diced
½ 118
CUP ML VEGETABLE OIL
3 45
TABLESPOONS ML SOY SAUCE, TAMARI
2 3E+1
TABLESPOONS ML APPLE CIDER VINEGAR
1 15
TABLESPOON ML MOLASSES
light
3 45
TABLESPOONS ML NUTRITIONAL YEAST FLAKES *
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML GARLIC POWDER
¼ 1.3
TEASPOON ML PAPRIKA
¼ 1.3
TEASPOON ML OREGANO
¼ 1.3
TEASPOON ML BASIL *
0.6
TEASPOON ML RED PEPPER FLAKES

Directions

Combine beans and diced vegetables in a large bowl.

Place remaining ingredients in blender and blend on high for 1 minute.

Add to bean vegetable mixture.

Blend more seasoned liquid if desired.

Chill for 2 hours.

Season to taste.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 288g (10.2 oz)
Amount per Serving
Calories 466 55% from fat
 % Daily Value *
Total Fat 28g 44%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1911mg 80%
Total Carbohydrate 14g 14%
Dietary Fiber 11g 45%
Sugars g
Protein 29g
Vitamin A 5% Vitamin C 46%
Calcium 11% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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