Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 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 |
| Celery | 1 stalk (40g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| 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
- 2 cans each pinto, red kidney and garbanzo beans (15½ oz each)
- 1¼ cups thinly sliced onion
- 1¼ cups each chopped green and red bell pepper
- ½ cup thinly sliced celery
- ¾ cup red wine vinegar
- ½ cup sugar
- ½ cup vegetable oil
- ½ tbsp each salt and dry mustard
- 2 tbsp chopped cilantro or parsley
- 1 tbsp chopped fresh oregano
Directions
Drain beans; put into a large mixing bowl.
Add onion, peppers and celery.
Combine vinegar, sugar, oil, salt, mustard, cilantro and oregano.
Pour over beans and vegetables; toss to mix.
Cover and refrigerate several hours or overnight, stirring occasionally.
Category:Cathy's Recipes
Category:Bean Salad Recipes
Category:Pinto bean Recipes
Category:Red kidney bean Recipes
Category:Chickpea Recipes
Category:Green bell pepper Recipes
Category:Red bell pepper Recipes
Category:Celery Recipes
Category:Onion Recipes
Category:Red wine vinegar Recipes