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10 minutes
Prep: 5 minutes
Cook: 5 minutes
247 calories per serving view nutrition facts
10 servings
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| 1 | cup | sugar | |
| 1/2 | teaspoon | salt | |
| 1 | cup | vinegar | |
| 16 | ounces | green beans | canned, drained |
| 16 | ounces | missing | canned and drained |
| 16 | ounces | lima beans | canned, drained |
| 16 | ounces | chickpeas (garbanzo beans) | canned, drained |
| 16 | ounces | kidney beans | red, canned and drained |
| 1 | each | green bell pepper | slivered |
| 4 | each | celery | sliced |
| 3 | medium | onions | sliced thinly |
Combine sugar, salt vinegar in pan, bring to boil for 1 min. Cool.
Toss all other ingredients together and pour the vinegar mixture over them. Marinate for 24 hrs in refrigerator, stirring occasionally.
Cal: 313.
| % Daily Value* | |
| Total Fat 1.0g | 2% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 435mg | 18% |
| Total Carbohydrate 52.0g | 17% |
| Dietary Fiber 6.0g | 22% |
| Sugars 24.0g | |
| Protein 8.0g | 17% |
| Vitamin A | 8% | Vitamin C | 36% | |
| Calcium | 7% | Iron | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Delicious, clear instructions and easy to cook. A reader from Parlin, NJ
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