Ingredients10 m servings
- In a large bowl, combine the first six ingredients. In another bowl, whisk the vinegar, sugar, oil, salt and pepper. Pour over bean mixture and toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.
- Nutritional Analysis: One serving (2/3 cup) equals 161 calories, 5 g fat (trace saturated fat), 0 cholesterol, 496 mg sodium, 28 g carbohydrate, 6 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
ReviewsRead all reviews 5
This was a fabulous recipe. I made a few changes, following some other reviews. I used 1/2 cup of vinegar and 1/4 cup of sugar. Instead of wax beans(I don't like them) I used pinquito beans w...
We love this stuff. I did put alittle less sugar only about 1/2 cup and only one onion.
This is an excellent cold bean salad. I made two minor changes. Substituted a can of black beans for the wax beans which I didn't have, and cut the sugar to 1/3 of a cup. We live in Pennsylva...
Very nice basic bean salad that everyone should have in their recipe box. We are having this with rice and Amy's Garlic Egg Chicken on Allrecipes.