Tangy Three-Bean Salad

Name: Tangy Three-Bean Salad
Cuisine: American
Ingredients: ½ cup apple cider vinegar; ¼ cup sugar; ¼ cup canola oil; 1 teaspoon salt; ½ teaspoon black pepper; 1 can kidney beans, rinsed and drained; 1 can black beans, rinsed and drained; 1 can chickpeas, rinsed and drained; 1 can white shoepeg corn, drained; 1 green bell pepper, finely chopped; ¼ cup fresh flat-leaf parsley, chopped; 2 tablespoons finely chopped red onion

3 steps

Updated at: Thu, 17 Aug 2023 04:59:05 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories1715.2 kcal (86%)

Total Fat66.2 g (95%)

Carbs220.4 g (85%)

Sugars73.2 g (81%)

Protein55.3 g (111%)

Sodium5056.1 mg (253%)

Fiber51.2 g (183%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

½ cupapple cider vinegar

¼ cupsugar

¼ cupcanola oil

1 teaspoonsalt

½ teaspoonblack pepper

1 canwhite shoepeg corn

drained

1green bell pepper

finely chopped

¼ cupfresh flat-leaf parsley

chopped

2 tablespoonsred onion

finely chopped

Instructions

Step 1

Yield 6 servings.

Step 2

In a small mixing bowl, whisk together vinegar and sugar until sugar dissolves. Continue whisking and slowly add canola oil. Whisk in salt and pepper, and set aside.

Step 3

In a large mixing bowl, combine kidney beans, black beans, chickpeas, corn, bell pepper, parsley, and onion. Pour dressing over beans and toss. Refrigerate for a minimum of 4 hours before serving. After 2 hours, toss again so that dressing coats all the .

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