Kidney Bean Salad

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  • Yields: 6 (side-dish) servings
  • Prep: 15 mins
  • Chill: 4 hrs to 24 hrs
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Kidney Bean Salad
Ingredients
1
16 ounce can cut wax beans or black beans, rinsed and drained
1
8 ounce can cut green beans or lima beans, rinsed and drained
1
8 ounce can red kidney beans, rinsed and drained
1/2
cup chopped green sweet pepper
1/3
cup chopped red onion
1/4
cup vinegar
2
tablespoons sugar
2
tablespoons salad oil
1/2
teaspoon celery seeds
1/2
teaspoon dry mustard
1
clove garlic, minced
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.
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
Related Categories
Salad Recipes
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