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Pantry Meals: Six Bean Salad

Servings = 6 | Serving size =1 1/2 cups

This recipe can be multiplied by 2, 3.

This recipe also requires making Basic Six Bean Mixture

This recipe makes great leftovers.

2 1/2 cups Basic Six Bean Mixture
3 quarts water
1 lb package no salt added frozen mixed vegetables (do not use corn)
2 tsp olive oil
1 Tbsp white wine vinegar
1/2 tsp dried thyme
1 tsp dried tarragon
1 tsp dried marjoram
1 tsp sugar
1 tsp salt
fresh ground black pepper (to taste)
2 tsp coarse ground mustard

Place the 2 1/2 cups of bean mixture in a medium pot with the water and bring to a boil. Reduce the heat and simmer for 50 - 60 minutes until the kidney beans are soft but not mushy.

Drain the beans into a colander and rinse gently with cold water. Shake the beans well and then allow them to drain for about 5 minutes.

Place the beans in a large bowl with the mixed vegetables, olive oil, vinegar, thyme, tarragon, marjoram, sugar, salt, pepper and mustard. Blend well. Chill well before serving.

Nutrition Facts

Serving size: 1 1/2 cup | Servings 6

Calories 349 | Calories from Fat 49

Amount Per Serving (% Daily Value)

Total Fat 6g (9%) | Saturated Fat 1g (4%)

Monounsaturated Fat 3g | Trans Fat 0g

Cholesterol 0 mg (0 %) | Sodium 443 mg (18 %)

Total Carbohydrates 56g (19%) | Sugars 5g

Dietary Fiber 20g (79%) | Protein 20g

Vitamin A 65% | Vitamin C 65 % | Calcium 11% | Iron 29%

Vitamin K 28 mcg  | Potassium  1080 mg | Magnesium  132 mg

 
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