Bean Spring Salad

February 27, 2014

This a remake on a three bean salad with orange bell pepper and tomatoes. The fresh veggies give this salad a lighter taste and vibrant colors.

1 - 15 oz can Red Kidney Beans
1 - 15 oz can Garbanzo Beans
1 - 15 oz can Green Beans
4 green onions, chopped
2 c. Tomatoes, chopped
1 stalk celery, chopped
1 clove garlic, minced
1/2 c. Honey
2/3 c. Apple cider vinegar
1/3 c. Vegetable oil
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. ground dry mustard
1/4 tsp. ground cayenne pepper

1. In bowl, gently toss the kidney beans, garbanzo beans, green beans, green onions, and celery. In separate bowl whisk remaining ingredients. Pour dressing over the salad, and toss gently to coat. Cover and refrigerate at least two hours. Gently toss before serving.

Nutritions

Calories
333

Sodium
257mg
10% DV

Fat
4g
7% DV

Protein
5g
11% DV

Carbs
80g
27% DV

Fiber
7g
29% DV