Marinated Five Bean Salad

Marinated Five Bean Salad

11

"This peppy bean salad is a colorful mix of green, yellow wax, red kidney, garbanzo, and black beans, perked up by a dressing with mustard, cilantro and tarragon."

Ingredients

35 m servings 270 cals
Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

  • Calories:
  • 270 kcal
  • 14%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 500 mg
  • 20%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. In a large bowl, layer the beans, onion and green pepper. Set aside.
  2. In a small saucepan, mix the vinegar, SPLENDA(R) Granulated Sweetener, oil, mustard, tarragon and cilantro. Cook and stir over medium heat until sweetener has dissolved. Remove from heat and pour over bean mixture. Stir until all ingredients are coated. This is best if it is left to marinate for a few hours in the refrigerator, and stirred occasionally.

Footnotes

  • Note
  • This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook.
  • Serving Size: 1 cup salad
  • profile image

Your rating

Cancel
Submit

Reviews

11
  1. 13 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This is my mother-in-law's recipe, but use basil and NO cilantro. Very tasty and always a hit a pot lucks.

Oh heck to the yeah! WONDERFUL and no I did not and would not, change a thing!

This is a good recipe IF you can tolerate Splenda. I don't care for the taste of Splenda but hubby doesn't usually mind it. This was a bit too much "Splenda" taste - even for him .... I am ra...