 |  |  | | | | Calories 210, Fat 8 g (12%DV), Saturated Fat 1 g + Trans Fat 0 g (4%DV), Omega-3 0.8 g, Omega-6 1.5 g, Cholesterol 20 mg, Sodium 610 mg (25%DV), Potassium 335 mg (10%DV), Carbohydrate 26 g (9%DV), Fibre 5 g (20%DV), Sugars 14 g, Protein 8 g, Vitamin A 55 RE (6%DV), Vitamin C 25 mg (40%DV), Calcium 97 mg (8%DV), Iron 2.0 mg (15%DV). |
| |  | |  |
printer friendly version
 |
|
1 can - 19 oz (540 mL) Yellow Beans, drained / 1 can - 19 oz (540 mL) Green Beans, drained / 1 can - 19 oz (540 mL) Red Kidney Beans, drained and rinsed / 1 can - 10 oz (284 mL) Sliced Mushrooms, drained / 1 cup (250 mL) Onion, chopped / 1 can - 19 oz (540 mL) Yellow Beans, drained / 1 can - 19 oz (540 mL) Green Beans, drained / 1 can - 19 oz (540 mL) Red Kidney Beans, drained and rinsed / 1 can - 10 oz (284 mL) Sliced Mushrooms, drained / 1 cup (250 mL) Onion, chopped / 1 cup (250 mL) Celery, chopped / ½ cup (125 mL) Green Pepper, chopped / ½ cup (125 mL) Red Pepper, chopped / 1 cup (250 mL) Cider Vinegar / ½ cup (125 mL) Canola Oil or Olive Oil / 1 cup (250 mL) Sugar / 1 tsp (5 mL) Salt / 1/8 tsp (0.5 mL) Black Pepper / 2 tbsp (30 mL) Fresh Dill, chopped / 2 cans Brunswick Sardines in Spring Water, drained.
In a large bowl, whisk vinegar, oil, sugar and seasonings together. Add drained beans, mushrooms and chopped vegetables. Stir well. Cover and refrigerate for several hours. Before serving add Brunswick Sardines, tossing gently to mix.
Serves 10.
Total Preparation Time = 15 minutes. |