The Recipe Critic · by Alyssa Rivers★ 5.0 (8)
Three Bean Salad
NUTRITION · PER SERVING30M COOK
CAL 21%·PRO 38%
CARBS 65G61% OF CAL
16G FIBER6G ADDED12G INTRINSIC31G OTHER18G TOTAL SUGAR
FAT 11G24% OF CAL
1G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tangy three-bean salad with a quick vinegar dressing. It's protein-rich, vegetarian, and holds up well for meal prep and picnics.
sideamericansaladbeansdairy freegluten freeveganvegetarian
View the full recipe on The Recipe Critic →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 (12-ounce) bag frozen cut green beans (thawed)
- 1 (16-ounce) canned dark kidney beans (drained)
- 1 (16-ounce) canned garbanzo beans (drained)
- ½ medium diced red onion
- ⅓ cup white wine vinegar
- 2 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 2 tablespoons olive oil
- salt and pepper to taste
At a glance
PER SERVING · TIME 30M
CAL 21%·PRO 38%
CARBS 65G61% OF CAL
16G FIBER6G ADDED12G INTRINSIC31G OTHER18G TOTAL SUGAR
FAT 11G24% OF CAL
1G SAT10G 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
- 10m
- Sodium
- 738mg
- Total sugar
- 18g
- Added sugar
- 6g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 671mg
- Calcium
- 157mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 738MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.