Try this Bean Salad recipe, or contribute your own.
Suggest a better descriptionDRESSING: Mix together and set aside Salad: Combine all ingredients for the salad. (The garbanzo beans are optional.) Pour dressing over, and mix well. Place in a container with a cover, and let chill in refrigerator for 12 hours or longer. To serve, drain dressing from the salad. Serve on a lettuce leaf with a wedge of hard-boiled egg for garnish. This keeps about 2 weeks in the fridge. Notes: This was my late mother-in-laws recipe. She never added the garbanzo beans, but I do because Kenny loves the nutty flavor they add to this salad. You can add more or less pepper and celery, if desired. One time I drained a can of canneloni (is that right? those white Italian beans that look like kidney beans?)...and that was really good as well. Also note that I usually buy the store brand of veggies...I cant tell the difference between them and their many cents higher name brands with lots of advertising. Posted to EAT-L Digest by "Sharon H. Frye"
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Serving Size: 1 Serving (1072g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2449 | ||
Calories from Fat: 655 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 72.8g | 97 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 46g | ||
Polyunsanturated Fat 20.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 161.8mg | 6 % | |
Potassium 172mg | 5 % | |
Total Carbohydrate 460.2g | 135 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 458.4g | ||
Protein 1.2g | 2 % | |
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: 2449
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