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Ingredientes
- 1 (16 ounce.) can (2 c.) cut green beans, liquid removed
- 1 (16 ounce.) can (2 c.) sliced carrots, liquid removed
- 1 (15 1/2 ounce.) can (2 c.) red kidney beans, liquid removed
- 1 sm. onion, thinly sliced
- 1/4 c. minced green pepper
- 1/4 c. minced celery
- 2 tbsp. snipped parsley
- 1/2 c. vinegar
- 1/3 c. sugar
- 2 tbsp. salad oil
- 1 teaspoon dry mustard
- Dash pepper
Direcciones
- In deep bowl combine green beans, carrots, kidney beans, onion, green pepper, celery and parsley. In a screw-top jar combine vinegar, sugar, oil, mustard and pepper; cover and shake well to mix. Pour mix over vegetables and stir to coat. Cover and chill several hrs or possibly overnight, stirring occasionally.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 2 servings | |
| Calories 282 | |
| Calories from Fat 121 | 43% |
| Total Fat 13.71g | 17% |
| Saturated Fat 2.32g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 44mg | 2% |
| Potassium 170mg | 5% |
| Total Carbs 38.26g | 10% |
| Dietary Fiber 1.2g | 4% |
| Sugars 35.51g | 24% |
| Protein 0.78g | 1% |
