Beans Salad
A vibrant and crunchy bean salad featuring fresh green and yellow beans, kidney beans, and a tangy vinaigrette, perfect for summer gatherings or light lunches.
Ingredients
Instructions
- Cook green beans until tender or heat canned green beans, then drain and let cool.
- In a large bowl, combine cooled green beans, yellow wax beans, kidney beans, chopped green pepper, and chopped onion.
- In a jar with a tight-fitting lid, combine vinegar, sugar, salad oil, garlic, Worcestershire sauce, salt, and pepper.
- Shake the jar well to mix the dressing; discard the garlic clove.
- Pour the dressing over the bean mixture and toss until well coated.
- Refrigerate for 2 to 3 hours before serving.
Nutrition & Diet Analysis (per serving)
381
kcal
19% DV
Protein
Fat
Carbs
* % 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).