Print
Email
Add a photo
Ingredients
- 2 c. (16 ounce. can) cooked and liquid removed yellow beans
- 2 c. (16 ounce. can) cooked and liquid removed green beans
- 1/2 c. washed and liquid removed cooked kidney beans
- 1 c. thinly sliced onions
- 1 c. coarsely minced fresh green pepper
- 1 c. thinly sliced celery
- 1 c. vinegar
- 1/8 teaspoon salt
- Sugar substitute equal to 1/2 c. sugar
Directions
- Place beans, onions, pepper, and celery in mixing bowl. Mix together vinegar, salt, and sweetener and pour over vegetables. Mix lightly, cover, and chill at least overnight before serving. Yield 14 servings (31 calories per 1/2 c. serving).
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 685g | |
| Calories 242 | |
| Calories from Fat 11 | 5% |
| Total Fat 1.23g | 2% |
| Saturated Fat 0.33g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 761mg | 32% |
| Potassium 1077mg | 31% |
| Total Carbs 39.69g | 11% |
| Dietary Fiber 12.1g | 40% |
| Sugars 13.1g | 9% |
| Protein 9.51g | 15% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
 (800x578)_small.jpg "Aromatic three bean salad"){kind=small}
