3-Bean Salad
Yield: 6 Servings | Serving Size: 1 cup
Cost/Serving: $0.82
This recipe and photo are used with the permission of Colorado State University Extension's Eating Smart Being Active program.
Ingredients:
1 (14.5-ounce) can green beans, drained and rinsed
1 (15-ounce) can pinto or garbanzo beans, drained and rinsed
1 (15-ounce) can red kidney beans, drained and rinsed
1/2 green pepper, chopped
2 teaspoons sugar
6 Tablespoons apple cider vinegar
3 Tablespoons vegetable oil
1/4 teaspoon pepper
1/4 teaspoon salt (optional)
Directions:
- Before starting to prepare the recipe:
- Wash the green pepper.
- Collect, chop, and measure all ingredients.
- Open, drain, and rinse the beans.
- Mix the green beans, pinto or garbonzo beans, kidney beans, and green pepper in a large bowl.
- In a small bowl, mix the sugar, vinegar, oil, and black pepper. Pour the liquid mixture over the beans and green pepper and toss together.
- Taste, and add salt if desired.
- Serve immediately or chill over night for even better flavor.
- Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.
Be Creative! Try adding minced onions, other vegetables, or cooked pasta.
Nutrition Facts: Servings: 6, Serving size: 1 cup
Amount per serving: Calories 250, Total Fat 8g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 0mg, Sodium
180mg, Total Carbohydrates 36g, Dietary Fiber 11g, Total Sugar 5g (Incl. 1g Added
Sugars), Protein 12g