Kidney Bean Salad
16 ounce can cut wax beans or black beans, rinsed and drained
8 ounce can cut green beans or lima beans, rinsed and drained
8 ounce can red kidney beans, rinsed and drained
cup chopped green sweet pepper
tablespoons salad oil
teaspoon celery seeds
teaspoon dry mustard
clove garlic, minced
- In a large bowl, combine wax beans or black beans, green beans or lima beans, red kidney beans, sweet pepper, and red onion.
- 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.
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