Mixed Bean Salad
TOTAL TIME: Prep: 15 min. + chilling
YIELD: 8 servings.
Making this colorful salad a day ahead gives it time to marinate. We love its flavorful tangy-sweet dressing.
Ingredients
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1/2 cup sugar
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1/3 cup cider vinegar
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1/3 cup canola oil
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1/2 teaspoon salt
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1/8 teaspoon pepper
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (14-1/2 ounces) cut wax beans, drained
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1 can (14-1/2 ounces) cut green beans, drained
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3 celery ribs, sliced
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1/2 medium green pepper, chopped
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1/4 cup chopped onion
Directions
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1.
In a small saucepan, combine sugar, vinegar, oil, salt and pepper. Cook and stir over medium heat until sugar is dissolved. Remove from the heat; cool slightly.
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2.
In a large salad bowl, combine remaining ingredients. Drizzle with dressing; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.
Nutrition Facts
3/4 cup: 207 calories, 9g fat (1g saturated fat), 0 cholesterol, 546mg sodium, 27g carbohydrate (16g sugars, 5g fiber), 5g protein.
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