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Three Bean Salad
Servings = 6 | Serving size =one cup
This recipe can be multiplied by 2, 3.
This recipe keeps well in the refrigerator and is better if made the day before.
| 1 15 ounce can | no salt added kidney beans |
| 1 15 ounce can | no salt added great northern beans |
| 1 15 ounce can | no salt added pinto beans |
| 1/2 cup | red bell pepper |
| 1/2 cup | green bell pepper |
| 1/4 cup | shallot |
| 1/2 cup | celery |
| 2 Tbsp | grapeseed or olive oil |
| 1 Tbsp | honey |
| 1/4 cup | white wine vinegar |
| 3/4 tsp | salt |
| fresh ground black pepper |
Combine all the ingredients.
I like to mix this recipe this in a zipper bag because it’s easy to store and transport. The bag can easily be turned to toss the ingredients together.
Nutrition Facts
Serving size: 1 cup | Servings 6
Calories 46 | Calories from Fat
Amount Per Serving (% Daily Value)
Total Fat 5g (8%) | Saturated Fat 1g (3%)
Monounsaturated Fat 1g | Trans Fat g
Cholesterol 0 mg (0 %) | Sodium 301 mg (13 %)
Total Carbohydrates 36g (12%) | Sugars 4g
Dietary Fiber 10g (42%) | Protein 12g
Vitamin A 11% | Vitamin C 60 % | Calcium 7% | Iron 60%
Vitamin K 9 mcg | Potassium 640 mg | Magnesium 68 mg
"If the rain spoils our picnic, but saves a farmer's crop, who are we to say it shouldn't rain?"
-Tom Barrett, Author
The refrigerator light goes on...
Bean salad is the perfect summer side dish. It has veggies and great beans. Using a great oil like grapeseed oil makes this the perfect healthy summer dish.