Ingredientes para 3 Bean Salad For 25
- Cut Green Beans
- Cut Wax Beans
- 4 (15-ounce) cans dark red kidney beans, drained and rinsed
- 3 large red onions, thinly sliced
- 3 large green bell peppers, chopped
- 1 cup white vinegar
- 1 cup vegetable oil
- 1 cup granulated sugar
- 2 tablespoons celery salt
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1/4 cup soy sauce
- 4 (15-ounce) cans pinto beans, drained and rinsed
- 4 (15-ounce) cans black beans, drained and rinsed
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Cómo preparar 3 Bean Salad For 25
- In a large bowl (at least 8 quarts), combine 4 (15-ounce) cans of kidney beans (drained and rinsed), 4 (15-ounce) cans of pinto beans (drained and rinsed), and 4 (15-ounce) cans of black beans (drained and rinsed).
- Add 3 large red onions, thinly sliced, and 3 large green bell peppers, chopped.
- In a medium bowl, whisk together 1 cup white vinegar, 1 cup vegetable oil, 1 cup granulated sugar, 2 tablespoons celery salt, 1 tablespoon salt, 1 tablespoon black pepper, and 1/4 cup soy sauce.
- Pour the dressing over the beans and vegetables. Gently toss to combine.
- Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Before serving, give the salad a final gentle toss.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
53g
Fat
4g
Carbs
8g
