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
