Lunch Recipe

Best Bean Salad

I’d turned my nose up at this for years, but suddenly I can’t get enough of it. Thanks, Momma D!

INGRIDIENT

1 (14.5 ounce) can green beans, drained

1 (14.5 ounce) can wax beans, drained

1 (15.5 ounce) can garbanzo beans, drained

1 (14.5 ounce) can kidney beans, drained

1 (14.5 ounce) can black beans, drained

½ cup chopped green pepper

½ cup chopped onion

½ cup chopped celery

½ cup salad oil

½ cup vinegar

½ teaspoon salt

½ teaspoon ground black pepper

¾ cup white sugar

DIRECTION

Step: 1

Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.

Step: 2

Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.

NUTRITION FACT

Per Serving: 167 calories; protein 4.4g; carbohydrates 23.6g; fat 6.5g; sodium 412.1mg.

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