4 Bean Salad Or 3 Bean
A colorful, tangy bean salad blending green, kidney, wax, and optional garbanzo beans with a sweet and sour dressing, perfect for picnics, potlucks, or light meals.
Ingredients
Instructions
- Drain all the canned beans.
- Add chopped green pepper and onion to the beans.
- Mix salad oil, cider vinegar, sugar, salt, and pepper together and pour over the beans and vegetables.
- Stir well to combine.
- Refrigerate the salad, stirring occasionally, for at least 4 hours or overnight to allow the beans to pickle.
Nutrition & Diet Analysis (per serving)
395
kcal
20% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Under 400 cal
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).