Nutritional Info

Nutrition Facts

Serving Size 1 (245g)

Calories 310
Calories from Fat 124 (40%)
Amount Per Serving %DIV
Total Fat 13.8g 21%
Saturated Fat 2.1g 11%
Monounsaturated Fat 9.9g
Polyunsaturated Fat 1.8g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 96.2mg 4%
Potassium 754.1mg 16%
Total Carbohydrate 35.1g 12%
Dietary Fiber 9g 36%
Sugars 7.6g
Protein 12.9g 26%

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Recipe Description
An excellent source of protein, beans are a nutritious addition to any light meal. Here, they show up in a make ahead salad that packs well for a picnic or casual summer buffet. To let the flavors meld, prepare the salad a day before serving.
Prep time
24 hr 15 min
Cook time
0 min
Ready In
24 hr 15 min


Serves Tool

Serves To:USMetric
8   romaine lettuce leaves, rinsed and crisped
1 Pinch(pn)  salt, to taste
1 Clove(clv)  garlic, pressed
2 Tablespoon(T)  brown sugar, firmly packed
1/2 Cup(c)  red wine vinegar
1/2 Cup(c)  olive oil
1 Cup(c)  ripe olives, drained and chopped
3 Ounce(oz)  pimento stuffed green olives, drained and halved
1 Bunch(bn)  green onions, thinly sliced
1 Cup(c)  parsley, finely minced
2 1/2 Cup(c)  celery, chopped
12 Ounce(oz)  black-eyed peas
12 Ounce(oz)  garbanzo beans
12 Ounce(oz)  cut green beans, cooked
12 Ounce(oz)  red kidney beans
1 Pinch(pn)  pepper, to taste


Empty kidney beans, green beans, garbanzo beans and peas into a large colander. Rinse with water and drain. Transfer to a large bowl and stir in celery, parsley, onions, green olives and ripe olives. In a small bowl, whisk together oil, vinegar, sugar and garlic. Pour over bean mixture. Mix lightly and season to taste with salt and pepper. Cover and refrigerate until next day. To serve, toss mixture well and arrange in a serving bowl lined with lettuce leaves.

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Marinated Bean Salad
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