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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Four-Bean Salad

 
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $2.33

$2.33 per serving

1 people like this recipe

1 likes

This recipe is ready in 135 minutes

Ready in 2 hours and 15 minutes

4 vegetarian,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian salad
spoonacular Score:65%

Spoonacular Score: 65%

 

Four-Bean Salad might be just the main course you are searching for. This gluten free, dairy free, and vegetarian recipe serves 4 and costs $2.33 per serving. One serving contains 638 calories, 15g of protein, and 17g of fat. Only a few people made this recipe, and 1 would say it hit the spot. If you have garbanzo beans, yellow/wax beans, cider vinegar, and a few other ingredients on hand, you can make it. To use up the cider vinegar you could follow this main course with the Vinegar Pie as a dessert. From preparation to the plate, this recipe takes around 2 hours and 15 minutes. All things considered, we decided this recipe deserves a spoonacular score of 67%. This score is pretty good. Try Green Bean,Yellow Bean, and Tomato Salad with White Balsamic Vinaigrette, Dinner Tonight: Fava Bean, Asparagus, and Green Bean Salad, and Green Bean, Roasted Corn and Black Bean Salad for similar recipes.

Ingredients

Servings:
1 can
1 can canned garbanzo beans
canned garbanzo beans
1 can
1 can canned kidney beans
canned kidney beans
1 cup
1 cup cider vinegar
cider vinegar
1 cup
1 cup honey
honey
some
some olive oil
olive oil
1 medium
1 medium onion
onion
2
2  scallions
scallions
1 can
1 can canned string beans
canned string beans
1 can
1 can canned yellow wax beans
canned yellow wax beans
1 can canned garbanzo beans
1 can
canned garbanzo beans
1 can canned kidney beans
1 can
canned kidney beans
1 cup cider vinegar
1 cup
cider vinegar
1 cup honey
1 cup
honey
some olive oil
some
olive oil
1 medium onion
1 medium
onion
2  scallions
2
scallions
1 can canned string beans
1 can
canned string beans
1 can canned yellow wax beans
1 can
canned yellow wax beans


Instructions

  1. Drain and rinse all beans. Combine with onions and scallions. Blend vinegar, oil, and honey thoroughly and pour over vegetables. Refrigerate at least four hours.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.33
Ingredient
1 can canned garbanzo beans
1 can canned kidney beans
1 cup cider vinegar
1 cup honey
some olive oil
1 medium onion
2 scallions
1 can canned string beans
1 can canned yellow wax beans
Price
$0.92
$0.81
$0.89
$4.14
$0.67
$0.24
$0.16
$0.87
$0.63
$9.33

Tips

Health Tips

  • Many people proclaim the health benefits of honey, saying it possesses antibacterial, antiviral, anti-inflammatory, and antioxidant properties. Although the extent of its health benefits in humans remains unclear, studies have indeed confirmed that honey can help with cold symptoms and even heal wounds and prevent infections. If you're looking to reap the potential health benefits, dark raw honey is likely the best option.

Cooking Tips

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • If you are buying fresh green beans, avoid beans with scars and go ahead and snap a bean in half when no one is looking. It should snap easily. Store in the refrigerator. Before cooking, snap off the stem ends or cut them off using a knife or even scissors.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • get more cooking tips

Green Tips

  • Buying local honey from beekeepers in your area not only supports your community but helps those beekeepers protect bees! LocalHarvest can help you locate some tasty honey produced near you.

Disclaimer

Nutritional Information

Quickview
638k Calories
14g Protein
16g Total Fat
113g Carbs
23% Health Score
Limit These
Calories
638k
32%

Fat
16g
26%

  Saturated Fat
2g
14%

Carbohydrates
113g
38%

  Sugar
75g
84%

Cholesterol
0.0mg
0%

Sodium
620mg
27%

Get Enough Of These
Protein
14g
29%

Manganese
1mg
83%

Fiber
14g
57%

Vitamin B6
0.78mg
39%

Folate
145µg
36%

Vitamin K
35µg
33%

Vitamin C
24mg
29%

Phosphorus
274mg
27%

Iron
4mg
27%

Magnesium
104mg
26%

Potassium
855mg
24%

Copper
0.47mg
24%

Vitamin E
2mg
16%

Vitamin B1
0.23mg
15%

Zinc
2mg
14%

Calcium
141mg
14%

Vitamin B2
0.21mg
12%

Vitamin A
529IU
11%

Vitamin B5
0.73mg
7%

Selenium
4µg
7%

Vitamin B3
1mg
7%

covered percent of daily need

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