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Garden Bean Salad

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Submitted by Delilah

YIELD

16 servings

PREP

15 min

COOK

15 min

READY

Ingredients

16 462.4
OUNCES ML/G GREEN BEANS
cut
34 982.6
OUNCES ML/G LIMA BEANS
16 462.4
OUNCES ML/G RED KIDNEY BEANS
16 462.4
OUNCES ML/G WAX BEANS *
15 433.5
1 1
EACH EACH GREEN BELL PEPPERS
large, chopped
3 3
EACH EACH CELERY STALKS
chopped
2 57.8
OUNCES ML/G PIMENTOS
green, sliced, drained
1 1
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
bunch, sliced
2 473
CUPS ML VINEGAR
2 473
CUPS ML SUGAR
½ 118
CUP ML WATER
1 5
TEASPOON ML SALT

Directions

Drain all cans of beans; place in a large bowl.

Add green pepper, celery, pimiento and green onions; set aside.

Bring remaining ingredients to a boil in a heavy saucepan; boil for 5 minutes.

Remove from heat and immediately pour over vegetables.

Refrigerate several hours or overnight.

* not incl. in nutrient facts Arrow up button

Comments


anonymous

I have made this recipe for years!!! It is my family's favorite bean salad!!!

 

 

Nutrition Facts

Serving Size 199g (7.0 oz)
Amount per Serving
Calories 224 3% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 342mg 14%
Total Carbohydrate 16g 16%
Dietary Fiber 4g 17%
Sugars g
Protein 13g
Vitamin A 8% Vitamin C 28%
Calcium 5% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
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