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Mom's 4-Bean Salad

 

11

Yield

1

batch

Prep

30

min

Cook

0

min

Ready

2

days

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

Ingredients

2 cans green beans
cut
*
1 can wax beans
cut
*
1 can red kidney beans
*
1 can chickpeas (garbanzo beans)
*
5 small onions
or 2-3 large ones
1 cup sugar
½ cup white wine vinegar
½ cup apple cider vinegar
1 teaspoon tarragon leaves
½ teaspoon basil
*
1 dash black pepper
*

Directions

Drain juice from all cut beans and save.

Drain kidney beans and garbanzos; rinse (do not retain juice).

Mix kidney beans and garbanzos.

Peel onions, slice, and separate rings.

To layer: ¼ of the onions; ⅓ of the green beans; ⅓ of the wax beans; ⅓ of the kidney/garbanzos.

Repeat.

Shake from side to side to settle.

Marinade: Of the retained juice, you should have a little more than 2 cups (if not, add water).

Add sugar and vinegars. (Can use all wine vinegar instead of ½ wine and ½ cider vinegar.)

Rub spices in hand to break up; stir into juice.

Pour marinade over beans.

If uncovered, make additional liquid (½ water to ¼ sugar and ¼ vinegar).

Set for 2 days.

Can also add cucumbers, avocado, sweet bell pepper and/or pimento.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 198g (7.0 oz)
Amount per Serving
Calories 3122% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 187mg 8%
Total Carbohydrate 24g 24%
Dietary Fiber 4g 17%
Sugars g
Protein 8g
Vitamin A 1% Vitamin C 15%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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