Zutaten für Bean Medley Salad
- Cut Green Beans
- Cut Wax Beans
- Garbanzo Beans
- 1 (15-ounce) can kidney beans
- 1 (15-ounce) can pinto beans
- 1 red bell pepper, finely chopped
- Green Onion
- 1/4 cup sugar
- 1/2 cup apple cider vinegar
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
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Zubereitung von Bean Medley Salad
- Drain and rinse 1 (15-ounce) can kidney beans, 1 (15-ounce) can black beans, and 1 (15-ounce) can pinto beans.
- In a large bowl, combine the drained beans with 1 red bell pepper (finely chopped) and 1/2 cup red onion (finely chopped).
- In a separate small bowl, whisk together 1/4 cup sugar, 1/2 cup apple cider vinegar, 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Pour the dressing over the bean mixture.
- Gently toss to combine.
- Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Serve chilled and enjoy! This salad is even better the next day!
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
143g
Fat
9g
Carbs
26g
