| Three Bean Salad |
| Number of Servings |
7 |
|
Serving Size |
1 cup |
| Preparation Time |
20 minutes |
|
Cooking Time |
see note |
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| Quantities |
Ingredients |
| 1 1/2 cup | celery, thinly sliced |
| 1/2 onion | onion, thinly sliced |
| 1 (16 ounces) can | cut green beans, drained |
| 1 (16 ounces) can | wax beans, drained |
| 1 (16 ounces) can | kidney beans, drained |
| 1/2 cup | cider vinegar |
| 1/4 cup | vegetable oil |
| 1/4 cup | water |
| 1/4 cup | sugar |
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| Equipment |
Instructions |
- sharp knife
- cutting board
- large mixing bowl
- measuring cup
- measuring spoon
- mixing spoon
- can opener
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- Wash and slice celery, peel and slice onion. Combine green beans, wax beans and kidney beans with celery and onion in mixing bowl.
- Add vinegar, oil, water and sugar.
- Stir until the bean mixture is coated.
- To blend flavors, cover and refrigerate overnight. Store in the refrigerator.
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| NOTES: Overnight refrigeration is needed.Variations: Chickpeas (Garbanzo beans) can be added or substituted for one of the other beans. Fresh (cooked) green or wax beans can be used instead of canned. Dried (cooked) kidney beans can be used instead of canned beans. |
| Nutrition Information |
| Calories |
182 |
| Total Fat |
5g |
| Saturated Fat |
1g |
| Protein |
5g |
| Carbohydrates |
24g |
| Fiber |
5g |
| Sugar |
10g |
| Vitamin A |
20% |
| Vitamin C |
20% |
| Calcium |
15% |
| Iron |
25% |
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