Foolproof Living · by Aysegul Sanford★ 4.9 (38)
Five Bean Salad Recipe
NUTRITION · PER SERVING20M COOK
CAL 25%·PRO 44%
CARBS 70G56% OF CAL
19G FIBER14G SUGAR37G OTHER
FAT 16G29% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful mix of five beans, fresh vegetables, and herbs tossed with a garlicky mustard dressing. This cold salad is ideal for potlucks and picnics, comes together in 20 minutes, and tastes even better the next day. It's vegetarian and travels well.
sideamericansaladbeans🥄 saucepandairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 1 cup of fresh green beans (rinsed and cut into ½ inch pieces)
- Water
- 1 teaspoon salt
- 1 can red kidney beans, drained and rinsed (15 ounces)
- 1 can chickpeas, drained and rinsed (15 ounces)
- 1 can black beans, drained and rinsed (15 ounces)
- 1 can Cannellini beans, drained and rinsed (15 ounces)
- 4 stalks of scallions (sliced thinly)
- 1 small bell pepper (seeded and chopped)
- ½ English cucumber (cut into ½ inch cubes)
- ½ cup fresh Italian parsley (chopped)
- ⅓ cup olive oil
- ⅓ cup lemon juice
- 2 tablespoon Dijon mustard
- 2 tablespoons honey
- 3 cloves garlic (minced)
- 1 teaspoon kosher salt (or more to taste)
- ¼ teaspoon black pepper
At a glance
PER SERVING · TIME 20M
CAL 25%·PRO 44%
CARBS 70G56% OF CAL
19G FIBER14G SUGAR37G OTHER
FAT 16G29% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 1368mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 782mg
- Calcium
- 184mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1368MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.