Ingredients
12
12 servings
- •1 (15 ounce) can kidney beans, drained
- •1 (15 ounce) can lima beans, drained
- •1 (15 ounce) can green beans, drained
- •1 (15 ounce) can garbanzo beans, drained
- •1 (14.5 ounce) can wax beans, drained
- •1 sweet onion, chopped
- •1 green bell pepper, chopped
- •1 red bell pepper, chopped
- •0.75 cup white sugar
- •0.66666668653488 cup distilled white vinegar
- •0.5 cup vegetable oil
- •0.5 teaspoon dried dill weed
- •0.5 teaspoon dried rosemary
- •0.5 teaspoon dried basil
- •salt to taste
Instructions
- Mix all canned beans with onion and bell peppers in a large bowl.
- In a small saucepan, combine sugar, vinegar, oil, dill, rosemary, and basil. Season with salt and stir over medium heat without boiling until sugar dissolves.
- Pour warm dressing over bean mixture. Cover and marinate for at least 2 hours in the refrigerator before serving.
Nutritional Facts
Per 12 servings
- Calories: 303
- Carbohydrate: 44g
- Fat: 11g
- Fiber: 9g
- Protein: 10g
- Sugar: 20g
Related Recipes
Best Bean Salad
Three Bean Salad with Corn
No-Sugar Three Bean Salad
Bean Salad
Four Bean Salad
Summer Kidney Bean Salad
Three Bean Salad
Summer Bean Salad II
Bob's Bean Salad
Mexican Bean Salad
Make-Ahead Summer Bean Salad
