Try this Shawns Bean Salad recipe, or contribute your own.
Suggest a better descriptionSALAD: Drain all the beans and chop the vegetables. Mix together and put into glass gallon jar. In medium saucepan, mix dressing ingredients together and then heat until sugar has dissolved. Pour over the beans and mix thoroughly. Let sit in fridge for at least 24 hours to blend the dressing and the beans. The longer it sits, the better it is. Will keep in the fridge for weeks and weeks...... **NOTE** I find that I have to make 4 times the brine recipe in order to cover the beans in a one gallon jar. Origin: Jean Pare, modifications by Sharon Stevens Shared by: Sharon Stevens
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (200g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 639 | ||
Calories from Fat: 44 (7%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 4.9g | 6 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 8.1mg | 0 % | |
Potassium 70.9mg | 2 % | |
Total Carbohydrate 153.1g | 45 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 152.3g | ||
Protein 0.5g | 1 % | |
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: 639
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.