Tangy Four-Bean Salad

  Lunch

Canned beans makes this colorful salad easy to fix, while a no-fuss dressing lends sweet-and-sour flair. Green pepper and mushrooms help it stand out from other bean medleys.

Tangy Four-Bean Salad

Average Rating: 4.4

TOTAL TIME: Prep: 20 min. + chilling
YIELD: 12 servings.

Ingredients

  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (14-1/2 ounces) cut green beans, drained
  • 1 can (14-1/2 ounces) cut wax beans, drained
  • 1 cup sliced fresh mushrooms
  • 1 cup chopped green pepper
  • 1 cup chopped onion

  • DRESSING:
  • 1/2 cup cider vinegar
  • 1/3 cup sugar
  • 1/4 cup canola oil
  • 1 teaspoon celery seed
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon dried basil
  • 1/8 teaspoon dried oregano

Instructions

  • 1. In a large bowl, combine the beans, mushrooms, green pepper and onion. In a small bowl, whisk the dressing ingredients.
  • 2. Pour dressing over bean mixture and stir to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon.

Nutrition Facts

3/4 cup: 162 calories, 6g fat (0 saturated fat), 0 cholesterol, 366mg sodium, 24g carbohydrate (10g sugars, 5g fiber), 5g protein.
Diabetic Exchanges:
1 starch, 1 vegetable, 1 fat.

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