Kidney Bean Salad

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  • Makes: 6 (side-dish) servings
  • Prep: 15 mins
  • Chill: 4 hrs to 24 hrs

Kidney Bean Salad

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Directions

  1. In a large bowl, combine wax beans or black beans, green beans or lima beans, red kidney beans, sweet pepper, and red onion.
  2. For dressing, in a screw-top jar, combine vinegar, sugar, oil, celery seeds, dry mustard, and garlic. Cover and shake well. Pour over vegetables; gently stir. Cover and chill for at least 4 hours or up to 24 hours, stirring often.
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Nutrition Facts (Kidney Bean Salad)

  • Per serving:
  • 120 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 419 mg sodium,
  • 17 g carb.,
  • 5 g fiber,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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