(0 = leftover)

4 Bean Salad

1/3 cup
rice vinegar
1/2 cup
olive oil
1/4 cup
barley malt
1/3 cup
soy sauce
15 ozs
canned pinto beans
15 ozs
canned kidney beans
15 ozs
canned cannellini beans
15 ozs
canned garbanzo beans
radishes, sliced
celery stalks
1 bn
green onion, sliced
green bell pepper, diced
1/2 cup
fresh parsley, chopped, finely
1/2 tsp
dried oregano
1/2 tsp
dried basil
1/2 tsp
dried mint

  • Prepare a marinade of vinegar, olive oil, barley malt, and soy sauce by pouring into a jar and shaking vigorously.
  • Drain and rinse canned beans.
  • Thoroughly mix beans, vegetables, and herbs.
  • Marinate in refrigerator for 4 hours or longer. Serve chilled.


Prep Time: 4:10 Cook Time: 0:00 Skill Level: Average Cuisine: American Serves: 12 Calories: 262.8 Fat: 10.1g Unsaturated Fat: 8.16g Protein: 9.3g Carb.: 35.2g Sugar: 1.9g Sodium: 709.1mg Calcium: 77.8mg Potassium: 77.8mg Fiber: 8.2g GL: 15

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