Bean Salad
Prep: 15 min
Total: 15 min
Serves: 8
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A picnic staple that only improves overnight, this marinated bean salad brings together kidney, green, yellow, and lima beans with chickpeas and crisp green pepper. A sweet-and-sour dressing of sugar, oil, and vinegar soaks in as it sits, so every forkful is tangy and bright. It's colorful, make-ahead, and travels well to any summer cookout or barbecue.
Ingredients
Ingredients
- 1 Can Red Kidney Beans
- 1 Can Green Beans
- 1 Can Yellow Beans
- 1 Can Lima Bean
- 1 - Green Pepper
- 3/4 Cup White Sugar
- 1 Cup Salad Oil
- 1/2 Cup Vinegar
- 1 Can Chickpea
Directions
Directions
- Drain kidney beans, green beans, yellow beans and 6 bean medley
- Add to a large bowl
- Add green pepper (cut into strips).
- Mix sugar, salad oil and vinegar.
- Pour mixture over beans and green pepper, cover and marinate overnight in refrigerator.
- Next day add thinly sliced red onion and continue to marinate.
- Drain well before serving.
Nutrition
Per serving · 8 servingsCalories
450
Fat
30 g
Saturated fat
3 g
Carbohydrates
45 g
Sugar
20 g
Fiber
8 g
Protein
10 g
Sodium
400 mg
Cholesterol
0 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1 Can Red Kidney Beans
- 1 Can Green Beans
- 1 Can Yellow Beans
- 1 Can Lima Bean
- 1 - Green Pepper
- 3/4 Cup White Sugar
- 1 Cup Salad Oil
- 1/2 Cup Vinegar
- 1 Can Chickpea
