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Tangy Bean Salad
There are hundreds of variations on bean salad, and I am pretty sure I’ve made and enjoyed them all. This tangy bean salad is no exception. Made in no time, but better after it gets happy in the fridge for a few hours first.
Course
Salad
Cuisine
American
Keyword
bean salad
Prep Time
5
minutes
minutes
Cook Time
4
hours
hours
Total Time
4
hours
hours
5
minutes
minutes
Servings
8
servings
Calories
281
kcal
Author
Based on a recipe from More Favorite Brand Name Recipes
Ingredients
½
cup
white vinegar
½
cup
sugar
½
cup
vegetable oil
1
medium
onion
chopped
1
medium
green bell pepper
chopped
15 ½
ounce
green beans
canned, rinsed and drained
15 ½
ounce
wax beans
canned, rinsed and drained
15
ounce
kidney beans
canned, rinsed and drained
kosher salt
to taste
freshly ground black pepper
to taste
Instructions
In a large bowl, whisk together the vinegar, sugar, and oil.
Add the onion and bell pepper and mix.
Add beans to the bowl and toss to coat.
Season with salt and pepper, cover and refrigerate for at least 4 hours.
Nutrition
Calories:
281
kcal
|
Carbohydrates:
34
g
|
Protein:
7
g
|
Fat:
14
g
|
Saturated Fat:
11
g
|
Sodium:
9
mg
|
Potassium:
492
mg
|
Fiber:
7
g
|
Sugar:
15
g
|
Vitamin A:
434
IU
|
Vitamin C:
32
mg
|
Calcium:
66
mg
|
Iron:
3
mg