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Ingredients
- 1 (16 ounce.) can cut green beans
- 1 (16 ounce.) can cut wax beans
- 1 (15 1/2 ounce.) can garbanzo beans
- 1 (15 ounce.) can kidney beans
- 1/2 c. minced green pepper
- 1/2 c. minced red onion
- 1 c. sugar
- 1 c. cider vinegar
- 3/4 c. vegetable oil
- 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
Directions
- Drain canned vegetables; combine with the green pepper and onion; set aside. Combine remaining ingredients; pour over vegetables, mixing well. Cover and marinate in the refrigerator for 24 hrs, stirring occasionally. Just before serving, drain well and serve in a lettuce lined salad bowl.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2072g | |
| Calories 3729 | |
| Calories from Fat 1540 | 41% |
| Total Fat 174.59g | 218% |
| Saturated Fat 13.71g | 55% |
| Trans Fat 4.22g | |
| Cholesterol 0mg | 0% |
| Sodium 6343mg | 264% |
| Potassium 3665mg | 105% |
| Total Carbs 472.97g | 126% |
| Dietary Fiber 81.4g | 271% |
| Sugars 216.12g | 144% |
| Protein 74.47g | 119% |
