Marinated Five Bean Salad Recipe - Allrecipes.com
Marinated Five Bean Salad Recipe
  • READY IN 35 mins

Marinated Five Bean Salad

Recipe by  

"This peppy bean salad is a colorful mix of green, yellow wax, red kidney, garbanzo, and black beans, perked up by a dressing with mustard, cilantro and tarragon."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    30 mins
  • COOK

    3 mins
  • READY IN

    35 mins

Directions

  1. In a large bowl, layer the beans, onion and green pepper. Set aside.
  2. In a small saucepan, mix the vinegar, SPLENDA® Granulated Sweetener, oil, mustard, tarragon and cilantro. Cook and stir over medium heat until sweetener has dissolved. Remove from heat and pour over bean mixture. Stir until all ingredients are coated. This is best if it is left to marinate for a few hours in the refrigerator, and stirred occasionally.
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Footnotes

  • Note
  • This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook.
  • Serving Size: 1 cup salad
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Reviews More Reviews

Most Helpful Positive Review
Jul 02, 2010

This is my mother-in-law's recipe, but use basil and NO cilantro. Very tasty and always a hit a pot lucks.

 
Most Helpful Critical Review
Jan 27, 2012

This is a good recipe IF you can tolerate Splenda. I don't care for the taste of Splenda but hubby doesn't usually mind it. This was a bit too much "Splenda" taste - even for him .... I am rating this middle of the road, as it isn't a bad recipe, just not for us.

 

12 Ratings

Nov 09, 2010

Oh heck to the yeah! WONDERFUL and no I did not and would not, change a thing!

 
Sep 26, 2011

AWESOME & easy... I was hoping to get to bring some home after the party... didn't happen... it was gone long before all of the other sides!

 
Mar 29, 2010

****

 
Oct 22, 2012

I swapped the Splenda out for regular old sugar and had to use oregano because I was out of tarragon but this is a yummy version of the classic!

 
Dec 23, 2013

I doubled the recipe, didn't use tarragon, cilantro or splenda. Substituted regular sugar for the splenda. Also, had no red wine vinegar so, since I doubled the recipe, I used 3/4c up red wine and white vinegar. Mixed it all up, let it set overnight in the fridge, perfect. Tastes like the salad my grandmother used to make.

 
Feb 05, 2015

I make this very often as a regular "supplement" to my diet in order to get more legumes in. I follow most of the recipe, cutting back slightly on oil and vinegar. But I have never added the sweetener. Why would I want my beans sweet when I can have them oh-so-savoury? Ditch the sweetener and you'll have a very healthy addition to any meal of the day.

 

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Nutrition

  • Calories
  • 270 kcal
  • 14%
  • Carbohydrates
  • 24 g
  • 8%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 17.6 g
  • 27%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 500 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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