Bean Salad(From 1975 Edition)
A vibrant, tangy bean salad with crunchy green peppers and onions, marinated in a sweet and tangy vinegar dressing—perfect for potlucks, picnics, and healthy gatherings.
Ingredients
Instructions
- Drain the wax beans, green beans, and kidney beans and rinse them with water.
- In a bowl, combine sugar, salad oil, vinegar, salt, and pepper.
- Add the drained beans and chopped green pepper and onions to the dressing.
- Mix well to coat all ingredients evenly.
- Let marinate in the refrigerator for at least 24 hours before serving.
Nutrition & Diet Analysis (per serving)
377
kcal
19% 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).