Garden Bean Salad
Yield
16 servingsPrep
15 minCook
15 minReady
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
green beans
cut |
|
| 34 | ounces |
lima beans
|
|
| 16 | ounces |
red kidney beans
|
|
| 16 | ounces |
wax beans
|
* |
| 15 | ounces |
chickpeas (garbanzo beans)
|
|
| 1 | each |
green bell peppers
large, chopped |
|
| 3 | each |
celery stalks
chopped |
|
| 2 | ounces |
pimentos
green, sliced, drained |
|
| 1 | each |
scallions, spring or green onions
bunch, sliced |
|
| 2 | cups |
vinegar
|
|
| 2 | cups |
sugar
|
|
| ½ | cup |
water
|
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
green beans
cut |
|
| 982.6 | ml/g |
lima beans
|
|
| 462.4 | ml/g |
red kidney beans
|
|
| 462.4 | ml/g |
wax beans
|
* |
| 433.5 | ml/g |
chickpeas (garbanzo beans)
|
|
| 1 | each |
green bell peppers
large, chopped |
|
| 3 | each |
celery stalks
chopped |
|
| 57.8 | ml/g |
pimentos
green, sliced, drained |
|
| 1 | each |
scallions, spring or green onions
bunch, sliced |
|
| 473 | ml |
vinegar
|
|
| 473 | ml |
sugar
|
|
| 118 | ml |
water
|
|
| 5 | 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.
