Jan'S Bean Salad

VeganVegetarian
Prep: 15 min Cook: 10 min Serves: 6 Cuisine: American

A vibrant bean salad featuring mixed vegetables, kidney beans, and a tangy sweet-vinegar dressing, perfect for potlucks, picnics, or light summer meals.

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Ingredients

  • 2 cups frozen mixed vegetables ⓘ
  • 3 large ribs celery, finely cut ⓘ
  • 1 medium onion, chopped ⓘ
  • 15 oz. can kidney beans, washed and drained ⓘ
  • 1/2 cup sugar ⓘ
  • 1/2 cup vinegar ⓘ
  • 1 tablespoon mustard ⓘ
  • 1 heaping teaspoon flour ⓘ

Instructions

  1. Put the mixture of sugar, vinegar, mustard, and flour into a saucepan and stir constantly.
  2. Cook until the mixture becomes clear and thick.
  3. Allow the cooked dressing to cool, then pour over the mixed vegetables and kidney beans, mixing well.

Nutrition & Diet Analysis (per serving)

309 kcal 15% DV
Protein Fat Carbs

Macronutrients

Protein 11.4g 23% DV
Total Fat 4.3g 6% DV
Carbs 56.7g 21% DV
Fiber 10.2g 37% DV
Sugar 7.2g 14% DV

Electrolytes

Sodium 258.3mg 11% DV
Potassium 644.8mg 14% DV

Vitamins & Minerals

Vitamin A 284mcg 32% DV
Vitamin C 19.4mg 22% DV
Calcium 105.3mg 8% DV
Iron 4.3mg 24% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

kidney beans vinegar sugar onion mixed vegetables celery flour mustard

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