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Paula Deen's Bean Salad
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1
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can
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canned green beans, drained and rinsed
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1
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can
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canned kidney beans, drained and rinsed
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1
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can
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canned wax beans, drained and rinsed
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1/2
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red bell pepper seeded and diced
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2
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Tbsp
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onion, minced, purple
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1
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cup
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mushrooms sliced
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1/2
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cup
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vegetable oil
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3
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Tbsp
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Wine vinegar
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1
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Tbsp
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Dijon mustard
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2
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TBs
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Greek seasoning
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1
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Rinse the beans and drain. Add the red bell pepper, purple onion and mushrooms.
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2
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Mix together ingredients for dressing and whisk.
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3
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Pour over the bean mixture and stir. Store in refrigerator for about 4 hours.
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Servings: 8
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Cooking Times
Preparation Time: 15 minutes
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Degree of Difficulty
Degree of Difficulty: Very easy
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Nutrition Facts
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Serving size: 1/8 of a recipe (4.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
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Amount Per Serving
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Calories
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197.2
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Calories From Fat (63%)
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124.5
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% Daily Value
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Total Fat 14.11g
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22%
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Saturated Fat 1.09g
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5%
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Cholesterol 0mg
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0%
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Sodium 248.59mg
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10%
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Potassium 244.22mg
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7%
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Total Carbohydrates 14.93g
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5%
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Fiber 4.04g
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16%
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Sugar 1.4g
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Protein 4.24g
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8%
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MyPoints 5.92
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