Canned beans makes this colorful salad easy to fix, while a no-fuss dressing lends sweet-and-sour flair. Green pepper and mushrooms help it stand out from other bean medleys. Sharon Cain of Revelstoke, British Columbia shared the recipe.
1 can Garbanzo beans or chickpeas, rinsed and drained
1 can Cut green beans, drained
1 can Cut wax beans, drained
1 cup Sliced fresh mushrooms
1 cup Chopped Green Pepper
1 cup Chopped Onion
Dressing
0.5 cup Cider vinegar
0.33333333333333326 cup Sugar
0.25 cup Canola oil
1 teaspoon Celery Seed
0.5 teaspoon Pepper
0.25 teaspoon Salt
0.125 teaspoon Dried Basil
0.125 teaspoon Dried oregano
Nutrition value
104
calories per serving
6 g Fat3 g Protein9 g Carbs6 g FiberOther
Current Totals
6 g Fat
3 g Protein
9 g Carbs
6 g Fiber
MacroNutrients
Carbs
9 g
Protein
3 g
Fiber
6 g
Fats
Fat
6 g
Vitamins & Minerals
Calcium
8 mg
Iron
2 mg
Vitamin A
131 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
17 mcg
Vitamin B12
0 mcg
Vitamin C
19 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
28 mg
Manganese
0 mg
Phosphorus
99 mg
Selenium
1 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Slurrp, 2026Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.
