Directions:
- For the Dressing, In the bottom of a large salad bowl, combine the olive oil, vinegar, mustard, honey and salt & pepper, beating with a whisk or fork until well mixed.
- Steam the green and yellow cut beans
- Drain and rinse the canned kidney beans
- Cook and drain the lima beans
- Combine all the vegetables in the bowl and toss with the dressing.
- May be served chilled or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2329.4 Kcal (9753 kJ) | ||
| Calories from fat | 522.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.02g | 89% | |
|---|---|---|---|
| Sodium | 850.56mg | 35% | |
| Potassium | 2841.56mg | 60% | |
| Total Carbs | 430.86g | 144% | |
| Sugars | 19.45g | 78% | |
| Dietary Fiber | 46.86g | 187% | |
| Protein | 29.2g | 58% | |
| Vitamin C | 99.7mg | 166% | |
| Vitamin A | 0.6mg | 18% | |
| Iron | 13.9mg | 77% | |
| Calcium | 787.8mg | 79% | |
| Amount Per 100 g | |||
| Calories | 174.61 Kcal (731 kJ) | ||
| Calories from fat | 39.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.35g | 89% | |
|---|---|---|---|
| Sodium | 63.76mg | 35% | |
| Potassium | 213.01mg | 60% | |
| Total Carbs | 32.3g | 144% | |
| Sugars | 1.46g | 78% | |
| Dietary Fiber | 3.51g | 187% | |
| Protein | 2.19g | 58% | |
| Vitamin C | 7.5mg | 166% | |
| Iron | 1mg | 77% | |
| Calcium | 59.1mg | 79% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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