1. Combine all non-bean ingredients in a small bowl. Whisk to combine until sugar is dissolved.
2. Pour over beans in a large tupperware container with a tight seal.
3. Refrigerate at least 2 days to allow beans to take up the flavor. Rotate the container upside down if possible to increase marination efficiency.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (123g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 34 (17%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 0mg||0 %|
|Sodium 161.3mg||6 %|
|Potassium 213.6mg||6 %|
|Total Carbohydrate 38.4g||11 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 34.2g|
|Protein 4.3g||6 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 199
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What would you serve with this? Link in another recipe
kathymainsI made this for a 4th of July picnic. It was awesome. Don't change a thing and make it 2 days ahead for the best taste.3y ago
murraysmumIf you're looking for a classic three bean salad recipe this is it. I used steamed frozen green and yellow beans for a little more flavor and a little less sodium. However, the dressing is spot-on!3y ago
Hm2hrtSo yummy! Just the right amount of vinegar/oil. Love it!3y ago
Nlp9[I posted this recipe.]6y ago