Summer Bean Salad

Name: Summer Bean Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 12
Cuisine: Global
Ingredients: 425 grams – garbanzo beans; 425 grams – kidney beans; 118 milliliters vegetable oil [use canola or grapeseed for soy-free]; 425 grams – cut green beans; 1 large red onion, sliced thin; 1 green paper, cut into rings or strips; 177 milliliters sugar; 425 grams – cut wax beans; 118 milliliters wine vinegar

You can never have too many side dish recipes, so give Summer Bean Salad a try. This recipe covers 8% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 225 calories, 5g of protein, and 10g of fat per serving. This recipe serves 12. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up sugar, cut wax beans, vegetable oil [use canola, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

In a small bowl, blend together the vinegar, oil, and sugar. Set aside.

Ingredients you will need

Vinegar

Sugar

Cooking Oil

Equipment you will use

Bowl

Drain the juice from the 4 cans of beans and empty them into a large bowl.

Ingredients you will need

Beans

Juice

Equipment you will use

Bowl

Combine the sliced green peppers, onions, and beans.Stir the dressing and pour over the vegetables.Refrigerate several hours or overnight and toss again.

Ingredients you will need

Green Pepper