Penn Herb Wellness Guide
3+3 Bean Salad
A colorful bean medley tossed in a tangy ginger dressing.
Ingredients
- 1 16 oz can green beans, drained
- 1 15 oz can dark red kidney beans, drained and rinsed
- 1 15 oz can garbanzo beans, drained and rinsed
- 1 15 oz can great Northern or navy beans, drained and rinsed
- 1 15 oz can pinto beans, drained and rinsed
- 1 15 oz can black beans, drained and rinsed
- 1/4 cup green onions (tops included), sliced
- Ginger Dressing1/2 cup canola oil
- 3/4 cup apricot preserves
- 1/3 cup cider vinegar or rice wine vinegar
- 1/4 cup sugar
- 1 tsp ground ginger
Directions
- Mix the oil, apricot preserves, vinegar, sugar, and ground ginger together; set aside.
- Put the drained beans and onion in a large bowl with a cover; add the dressing and mix. Cover and refrigerate.
- Turn the bowl over occasionally during the first few hours to mix the dressing and ingredients. Serve cold.
Nutrition Facts
Calories 237
Calories from Fat 67 (28%)
(12%)Total Fat 8g
(3%)Saturated Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
(0%)Cholesterol 0mg
(24%)Sodium 565mg
(10%)Potassium 352mg
Total Carbohydrate 37g
(29%)Dietary Fiber 7g
Sugars 14g
Sugar Alcohols 0g
(15%)Protein 7g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.