3 + 3 Bean Salad
Cute name for a tasty six-bean salad tossed with a sweet, ginger dressing.
12 ounces cut green beans, cooked, drained
1 (15-ounce) can dark red kidney beans, rinsed, drained
1 (15-ounce) can garbanzo beans, rinsed, drained
1 (15-ounce) can Great Northern beans, rinsed, drained
1 (15-ounce) can pinto beans, rinsed, drained
1 (15-ounce) can black beans, rinsed, drained
1/4 cup sliced green onions and tops
2 teaspoons salt or to taste
Pepper to taste
1/2 cup canola or vegetable oil
3/4 cup pineapple or apricot preserves
1/3 cup cider vinegar or rice wine vinegar
1/4 cup granulated sugar
2 teaspoons minced gingerroot or 1 to 2 teaspoons ground ginger
- For Bean Salad: Combine all ingredients, tossing to mix well.
- For Ginger Dressing: Mix all ingredients. Makes about 1 2/3 cups.
Makes 16 servings (about 2/3 cup each).
Nutritional Information Per Serving (1/16 of recipe): Calories 337; Fat 8g; % Calories from Fat 19; Potassium 941mg; Carbohydrate 59g; Folate 188mcg; Sodium 548mg; Calcium 162mg; Protein 13g; Dietary Fiber 16g; Cholesterol 0mg.
Recipe provided courtesy of The Bean Education & Awareness Network.