Claire's Four Bean Salad Recipe

Submitted by clairelaine

Makes 12 servings

Bright colors and tangy flavors in a salad that could be served as a vegetarian main dish.

Ingredients

2	cups beans, green, cut
2	cup beans, yellow, cut
1 1/2	cup beans, kidney, red, cooked
1	cup baby lima beans, frozen
1/2	cup celery, diced
1/2	cup red onion, diced
1/2	cup peppers, red bell
1/2	cup carrot, grated
4	tbs olive oil
6	tbs vinegar
1/4	tsp salt
1/4	tsp pepper
1	tsp mustard, dijon
1	tsp honey
1/4	cup parsley, minced

Directions

For the Dressing, In the bottom of a large salad bowl, combine the olive oil, vinegar, mustard, honey and salt & pepper, beating with a whisk or fork until well mixed.
Steam the green and yellow cut beans
Drain and rinse the canned kidney beans
Cook and drain the lima beans
Combine all the vegetables in the bowl and toss with the dressing.
May be served chilled or at room temperature.

Categories

Salads, Vegetarian

Serving Size 112.1g

Amount Per Serving

Calories

106

Calories from Fat

% Daily Value^*

Total Fat

4.8g

Saturated Fat

0.6g

Trans Fat

0.0g

Cholesterol

0mg

Sodium

180mg

Total Carbohydrates

13.3g

Dietary Fiber

4.6g

18%

Sugars

2.2g

Protein

3.5g

Vitamin A 20%	•	Vitamin C 20%
Calcium 4%	•	Iron 10%

* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.

Legend

Fat

Protein

Carbs

Alcohol

Other

Calorie Breakdown (?)
Nutrition Breakdown

Daily Values (?)

Nutritional Analysis

Nutrition Grade
96% confidence

Good points

No cholesterol

High in dietary fiber

High in manganese

High in vitamin A

High in vitamin C

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