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Four-Bean Salad

See full recipe on: Good Housekeeping



Ingredients

3/4 pound(s) green beans, trimmed and cut into 1-inch pieces
1 can(s) (15 to 19 ounces) black beans, rinsed and drained
1 can(s) (15 to 19 ounces) red kidney beans, rinsed and drained
2 can(s) (15 to 19 ounces each) garbanzo beans, rinsed and drained
2 medium celery stalks, cut into 1/4-inch-thick slices
1 pint(s) grape tomatoes
Small red onion, thinly sliced
1/3 cup(s) red wine vinegar
3 tablespoon(s) extra virgin olive oil
2 teaspoon(s) dijon mustard
1.5 teaspoon(s) salt
1 teaspoon(s) sugar
Teaspoon(s) coarsely ground black pepper

Nutrition 16 servings

Per Serving % Daily Value
Calories 304
Fat 3g 5%
Carbs 51g 17%
Protein 19g 38%
Fiber 14g 57%
Cholesterol
Sodium 116mg 4%
     
Fat
Carbs
Protein

Preparation






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