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"25" Bean Salad

15 Minutes
15 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
1 red pepper
1 red or white onion
3 stalk s celery
1 small can shoepeg corn
1 can chick peas
1 can dark red kidney beans
1 can light red or white kidney beans
1 can great northern beans
1 can pinto beans
Dressing:
1/3 cup olive oil
2 Tbsp brown sugar or honey
1/2 cup water
1/2 cup balsamic vinegar
1/3 cup apple cider vinegar
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Let's Make It
1
Chop pepper, onion and celery. Open the cans of corn, peas and beans and rinse.
2
Mix the beans and chopped vegetables together.
3
Add the dressing and mix together. Salt and pepper to taste.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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