1 (15-ounce) can wax or green beans, drained and rinsed
1 (15-ounce) can pinto or garbanzo beans, drained and rinsed
1 (15-ounce) can red kidney beans, drained and rinsed
1 chopped bell pepper, washed
1/2 onion, chopped
6 Tablespoons vinegar (white or red vinegar)
3 Tablespoons oil (vegetable or olive)
¼ teaspoon pepper
3-Bean Salad
Servings: 6
Ingredients:
Directions:
- In a medium bowl, mix the beans, pepper, and onion.
- In a separate bowl mix vinegar, oil, and pepper.
- Pour the liquid mixture over the beans and toss together.
- Serve immediately or chill overnight for even better flavor.
- Refrigerate leftovers.
Recipe Category
30 minutes or less, No cooking required, Pantry recipes
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
3-Bean Salad
Servings: 6
Ingredients:
1 (15-ounce) can wax or green beans, drained and rinsed
1 (15-ounce) can pinto or garbanzo beans, drained and rinsed
1 (15-ounce) can red kidney beans, drained and rinsed
1 chopped bell pepper, washed
1/2 onion, chopped
6 Tablespoons vinegar (white or red vinegar)
3 Tablespoons oil (vegetable or olive)
¼ teaspoon pepper
Directions:
- In a medium bowl, mix the beans, pepper, and onion.
- In a separate bowl mix vinegar, oil, and pepper.
- Pour the liquid mixture over the beans and toss together.
- Serve immediately or chill overnight for even better flavor.
- Refrigerate leftovers.
Nutrition Facts
6 serving per container
Serving size 1 cup
| Amount Per Serving | ||
|---|---|---|
| Calories | 240 | |
| % Daily Value* | ||
| Total Fat 8g | 10% | |
| Saturated Fat 1g | 5% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 680mg | 30% | |
| Total Carbohydrate 33g | 12% | |
| Dietary Fiber 10g | 36% | |
| Total Sugars 2g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 11g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 102mg | 8% | |
| Iron 3mg | 15% | |
| Potassium 382mg | 8% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.