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Ingredients
Sauce:
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¾ cup white sugar
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⅔ cup white vinegar
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⅓ cup canola oil
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¼ teaspoon freshly ground black pepper, or more to taste
Salad:
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1 (19 ounce) can dark red kidney beans, rinsed and drained
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1 (14.5 ounce) can wax beans, drained
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1 (14.5 ounce) can cut green beans, drained
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1 cup diced green bell pepper
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4 medium green onions, cut into 1/4-inch pieces
Directions
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Combine sugar, vinegar, oil, and pepper for sauce in a saucepan. Cook, stirring, over medium-low to low heat until sugar is dissolved, 3 to 5 minutes. Remove from heat and let cool slightly.
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While sauce is cooling, gently mix kidney beans, wax beans, green beans, bell pepper, and green onions together in a large bowl.
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Pour slightly cooled sauce over veggie mixture and stir to coat. Cover with plastic wrap and marinate in the refrigerator for at least 12 hours before serving or freezing, stirring once or twice if possible. To serve, drain and serve with a slotted spoon.
Nutrition Facts (per serving)
238 | Calories |
10g | Fat |
34g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 238 | |
% Daily Value * | |
Total Fat 10g | 12% |
Saturated Fat 1g | 4% |
Sodium 447mg | 19% |
Total Carbohydrate 34g | 13% |
Dietary Fiber 6g | 22% |
Total Sugars 21g | |
Protein 5g | 10% |
Vitamin C 20mg | 22% |
Calcium 51mg | 4% |
Iron 2mg | 9% |
Potassium 111mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.