“I'd turned my nose up at this for years, but suddenly I can't get enough of it. Thanks, Momma D!” - by chemjo
Ingredients
Adjust Servings
Original recipe yields 12 cups
Directions
- Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
- Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.
Nutrition
Amount Per Serving (18 total)
- Calories
- 167 cal
- 8%
- Fat
- 6.5 g
- 10%
- Carbs
- 23.6 g
- 8%
Based on a 2,000 calorie diet
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Reviews (73)
Rate This Recipe
"Great and flexible. The key to this one is the 1/2 C. Oil, Vinegar, Sugar (I did go with a little less sugar), and Onion. Keep those 4 items together in 1 part each and you can add lots of different ..." See morethings to this. Pasta, all types of Beans, salad greens, other veggies. It is really very flexible and yummy."
jill
"Love it! I've been making this recipe for years and literally crave it! Goes so great with grilled chicken. My version uses seasoned salt instead of regular salt and also 1/4 tsp garlic powder. Al..." See moreso, make sure you use cut green beans and not french style. I mix my dressing in a large bowl and THEN add the veggies to wash one less bowl!:)"
mickdee
"This really is the best ever! Be sure to rinse the legumes. I don't usually use Spenda but used a 1/2 cup in this instead of sugar (New Year Resolutions and all that!). Darn, I made this to clean out ..." See moresome cans from the pantry and I may just have to go buy some more!! Thanks! UPDATE: I have been making this constantly since this review and keep in containers in the frig for a quick healthy lunch! It's so easy to make and lasts the whole week! Thanks again!!"
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