Drain the canned beans. In a large bowl combine the lima beans, green beans, red kidney beans, onion rings, and green pepper. In a screw-top jar combine vinegar, salad oil, sugar, and celery seed; cover and shake well. Pour vinegar mixture over vegetables and stir lightly. Cover and chill at least 6 hours or overnight, stirring occasionally. Drain before serving. Posted to EAT-L Digest by LDGOSS
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|Serving Size: 1 Serving (46g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 60 (37%)|
|Amt Per Serving||% DV|
|Total Fat 6.7g||9 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 0mg||0 %|
|Sodium 4.1mg||0 %|
|Potassium 44.2mg||1 %|
|Total Carbohydrate 26.3g||8 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 25.9g|
|Protein 0.5g||1 %|
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Calories per serving: 162
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