Vegetable Can Can

Name: Vegetable Can Can
Yield: 4 servings
Ingredients: 1 can green beans; 1 can peas; 1 can yellow beans; 2 cans kidney beans; carrots sliced or cubes; 1 small jar pimento; 1 chopped green pepper; 1 chopped large onion

Vegan Vegetarian

Be the first to rate this recipe

Ingredients

1 can green beans ⓘ
1 can peas ⓘ
1 can yellow beans ⓘ
2 cans kidney beans ⓘ
carrots sliced or cubes ⓘ
1 small jar pimento ⓘ
1 chopped green pepper ⓘ
1 chopped large onion ⓘ

Instructions

Drain all vegetables and mix all.
Dressing:
3/4 cup vegetable oil 2 cups sugar, 2 cup vinegar (white).

Nutrition & Diet Analysis (per serving)

271 kcal 14% DV

Protein Fat Carbs

Macronutrients

Protein 10.5g 21% DV

Total Fat 4.4g 6% DV

Carbs 50.6g 18% DV

Fiber 15.6g 56% DV

Sugar 14.3g 29% DV

Electrolytes

Sodium 182.5mg 8% DV

Potassium 1184.5mg 25% DV

Vitamins & Minerals

Vitamin A 1126mcg 100% DV

Vitamin C 50.1mg 56% DV

Calcium 117.5mg 9% DV

Iron 4.4mg 25% DV

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

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

Explore Ingredients

You May Also Like

Zucchinoodles aka Courgetti (LCHF)

Ken Hom's crispy aromatic duck recipe

Sunday's Healthy Different Salad

Thai Chile Bloody Marys

Vegan Spring Bruschetta

Halibut Crudo with Shaved Radishes, Fried Capers, and Chive Oil