Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
259
Calories
3g
Protein
14g
Fat
32g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Bean | not in our table | 0 |
| Red Kidney Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup frozen cut green beans
- 1 15-oz. can cut wax beans
- Half a 15-oz. can of red kidney beans, rinsed and drained
- 1/2 cup red bell pepper, chopped
- 1/2 cup red onion, chopped
- 1/4 cup white vinegar
- 2 tablespoons sugar
- 2 tablespoons vegetable oil
- 1/2 teaspoon dry mustard
- 1/2 teaspoon ground black pepper
- 1 clove garlic, minced
Directions
1
1.Cook green beans according to package instructions then drain.
2
2.In a large bowl, combine green beans, wax beans, kidney beans, bell pepper and onion.
3
3.3. In a medium sized bowl, whisk together the vinegar, sugar, oil, dry mustard, black pepper and garlic then pour over bean mixture.
4
4.Toss to combine then cover and refrigerate for at least 3-4 hours before serving.
Recipe sourced from
fandom