Pickled Bean Salad

Pickled Bean Salad


Yield: 12 Servings

Ingredients

  • 14 ½ oz Frozen Cut Green Beans-Thawed
  • 14 ½ oz Canned Dark Red LS Kidney Beans-Rinsed, Drained
  • 14 oz Canned Garbanzo (Chickpea) Beans LS-Rinsed, Drained
  • 1 oz Fresh Yellow Onion AP Diced ¼”
  • ¼ cup, 2 tbl Oil Blend Vegetable 90/EVO 10
  • 1/8 oz Herb Fresh Basil-Thinly sliced
  • 1 pinch Spice Ground Black Pepper
  • 1 tbl, 1 ½ tsp Red wine vinegar

Method

Combine all ingredients. Toss to mix.

Cover. Refrigerate overnight.

Keep chilled for service or use as directed in recipe.

Drain before serving.


Nutritional Information  
Calories 160.35 cal
Calories from Fat 72.05 cal
Total Fat 8.01g
Saturated Fat 0.94g
Trans Fat 0.14g
Polyunsaturated Fat 3.59g
Monounsaturated Fat 3.34g
Cholesterol 0.67 mg
Sodium 68.98 mg
Carbohydrate 16.34g
Fiber 5.35g
Total Sugars 1.37g
Protein 5.74g