** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
This Calico-Bean salad is the perfect dish to take to a potluck. Inexpensive and easy to make, it travels well, and looks colorful and delectable on the table. Guaranteed to be a hit.
1. Soak beans separately in small bowls for 4 hours or overnight; drain.
2. Cook in separate pots, covering each with 2 inches of fresh cold water.
3. Bring to a boil, reduce heat, and simmer, covered, until barely tender, about 1 hour.
4. Don't overcook. Drain and cool beans by plunging them in cool water to prevent the skins from splitting.
5. Drain and set aside. Just before serving, combine onion, vinegar, oil, salt, sugar, lemon juice, black pepper, and cayenne pepper in a large bowl; mix well.
6. Add beans, red pepper, and scallions; toss to blend.
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Dietary Notes:
This recipe is low-saturated fat with 0.25g per serving and low-cholesterol with 0mg per serving
This recipe is high in Vitamin A with 301% of your daily recommended intake per serving. This recipe is high in Vitamin C with 142% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Beans, Bell Pepper, Sulfites, Spring Onion, Natural Sweeteners, Fructose Malabsorption, Hot Pepper, Vinegar, Olive Oil allergies.