Tangy Four Bean Salad

1455 mins (prep 15, cooking 1440)
13 ingredients
12 servings
This is my variation on all the bean salads out there. I found using salad oil and white vinegar to be too bland for my tastes, yet I didn't want a complicated salad full of herbs. This is my creation! This recipe is suitable for diabetics or low-carbers if you use the Splenda. There is no discernable taste difference between using Splenda or using sugar. I hope everyone who tries it enjoys it.

Categories:  salad , beginner-cook , easy , beans , >-1-day , inexpensive , green~yellow-beans , vegetable , appetizer , diabetic , chickpeas~garbanzos , time-to-make ,
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Serving Size (111.18 g)
Servings 12
Amount per Serving
Calories 394.83 Calories from Fat 112.95
% Daily Value *
Total Fat 12.55g 231.67%
Saturated Fat 1.66g 99.54%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 209.09mg 104.55%
Total Carbohydrate 56.53g 226.11%
Dietary Fiber 12.37 g 593.99%
Sugars 15.05 g %
Protein 15.85g 380.38%
Vitamin A 26.45IU% Vitamin C 3.26mg%
Calcium 73.55mg% Iron 5.03mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
cut green beans, wax beans, medium onion, clove garlic