Rating: 4.5 stars 4.3
238 Ratings
  • 5 star values: 131
  • 4 star values: 70
  • 3 star values: 21
  • 2 star values: 11
  • 1 star values: 5

This recipe was given to me by a vegan friend I had in college. It is the best bean salad I have ever tasted, and I love it because you can experiment with the ingredients and still have a mouth-watering side dish. I hope you like it!

Recipe Summary

prep:
15 mins
additional:
2 hrs
total:
2 hrs 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, gently mix the garbanzo beans, kidney beans, green beans, green onions, and celery. In a separate bowl, whisk together the vinegar, oil, honey, mustard, garlic powder, black pepper, onion powder, and cayenne pepper. Pour dressing over the salad, and toss gently to coat. Cover, refrigerate at least 2 hours, and gently toss before serving.

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Nutrition Facts

170 calories; protein 5.2g; carbohydrates 20.7g; fat 7.6g; sodium 309.7mg. Full Nutrition
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