Marinated Five Bean Salad

Marinated Five Bean Salad

11

"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

35 m servings 270 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 270 kcal
  • 14%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 500 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large bowl, layer the beans, onion and green pepper. Set aside.
  2. In a small saucepan, mix the vinegar, SPLENDA(R) 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.

Footnotes

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

Reviews

11
  1. 13 Ratings

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Most helpful positive review

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

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 ra...

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

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

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 ra...

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!

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!

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...

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 swe...

The flavoring is very tasty but next time I am going to do only 1/4 C of Slpenda and 1/4 C sugar. Noticed the Slpenda after taste. I will also cut oil in half and put water in its place. Going t...