Nutrition Facts

  • One serving:
  • (3/4 cup)
  • Calories:
  • 249
  • Fat:
  • 16 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 2 mg
  • Sodium:
  • 332 mg
  • Carbohydrate:
  • 23 g
  • Fiber:
  • 5 g
  • Protein:
  • 5 g


Garbanzo Salad

Fresh flavors come through in this lightly dressed salad that’s ideal for warm-weather eating. The mozzarella... View this recipe »



Mom's Bean Medley

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Pinto, garbanzo, green and wax beans star in this snappy marinated salad. For a taste twist, Mom added tomatoes and mayonnaise to the colorful combination. -Cris O'Brien, Virginia Beach, Virginia

SERVINGS: 6-8

CATEGORY: Salads

METHOD: Overnight Recipes

TIME: Prep: 10 min. + chilling

Ingredients:

  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans, rinsed and drained
  • 1 can (8 ounces) cut green beans, drained
  • 1 can (8 ounces) yellow wax beans, drained
  • 1/2 cup thinly sliced green pepper
  • 1/4 cup thinly sliced red onion
  • 6 tablespoons vegetable oil
  • 3 tablespoons cider vinegar
  • 1 tablespoon sugar
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon garlic powder
  • 3 tablespoons mayonnaise
  • 1 medium tomato, chopped

Directions:

In a large bowl, combine the beans, green pepper and onion. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, oregano and garlic powder; shake well. Pour over vegetables and toss to coat. Cover and refrigerate for 8 hours or overnight.
    Stir in mayonnaise. Add tomato; toss gently. Yield: 6-8 servings.


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