Ingredients
18
18 servings
- •1 (15.5 ounce) can garbanzo beans, drained
- •1 (14.5 ounce) can kidney beans, drained
- •1 (14.5 ounce) can black beans, drained
- •1 (14.5 ounce) can green beans, drained
- •1 (14.5 ounce) can wax beans, drained
- •0.5 cup chopped green pepper
- •0.5 cup chopped onion
- •0.5 cup chopped celery
- •0.75 cup white sugar
- •0.5 cup salad oil
- •0.5 cup vinegar
- •0.5 teaspoon salt
- •0.5 teaspoon ground black pepper
Instructions
- Gather all ingredients.
- Combine garbanzo beans, kidney beans, black beans, green beans, wax beans, green pepper, onion, and celery in a large bowl; toss to mix.
- Whisk together sugar, oil, vinegar, salt, and pepper in a separate bowl until sugar is dissolved; pour over bean mixture. Mix well.
- Refrigerate salad for 8 hours to overnight before serving.
Nutritional Facts
Per 18 servings
- Calories: 167
- Carbohydrate: 24g
- Fat: 7g
- Fiber: 5g
- Protein: 4g
- Sugar: 9g
Related Recipes
No-Sugar Three Bean Salad
Bean Salad
Three Bean Salad with Corn
Three Bean Salad
Old-Fashioned Three Bean Salad
Green Bean Salad
Traditional Three Bean Salad
Mediterranean-Inspired 5-Bean Salad
Three Bean Salad II
Four Bean Salad
Garbanzo Bean Salad
