4 Bean Salad

Posted In: Produce, Side Dish

Time: 10 Min + 1 Hour to chill
Serves: 10−12

15 oz. can Schnucks black beans, drained and rinsed
15 oz. can cannellini beans, drained and rinsed
15 oz. can garbanzo beans, drained and rinsed
15 oz. can Schnucks kidney beans, drained and rinsed
½ red onion, thinly sliced
2 celery stalks, diced
½ cup finely chopped parsley
½ cup olive oil
¼ cup Schnucks cider vinegar
2 tbsp. brown sugar or honey
1 tsp. Dijon mustard
½ tsp. garlic powder
½ tsp. salt and pepper

  1. Combine beans, onion, celery and parsley in serving bowl.
  2. In small mixing bowl whisk together olive oil, vinegar, brown sugar or honey, mustard, garlic powder, salt and pepper.
  3. Pour dressing over bean salad and gently stir until coated.
  4. Refrigerate 1 hour before serving.

PER SERVING: CAL 338, FAT 12G (2G SAT. FAT), CHOL 0MG, SODIUM 495MG, CARB 44G (13G FIBER, 5G SUGARS), PRO 15G

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