Bean Medley Salad

1. Drain all beans and rinse.

2. Put in a large bowl.

3. Add peppers and onions.

4. Mix sugar,vinegar and salad oil.

5. Pour over bean mixture and all salt and pepper.

6. Toss and chill at least 4 hours.

7. Serve and enjoy.

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Nutrient	Quantity
Total fats	91.3951 g
Protein	76.2925 g
Carbohydrates	417.8429 g
Energy	2762.0248 kCal
Fatty acids, total saturated 18:3 undifferentiated	6.1879 g
Water	665.9744 g
Aspartic acid	9.1834 g
Calcium, Ca	342.9024 mg
Lutein + zeaxanthin	1274.5522 g
Fiber, total dietary	41.8506 g
Fatty acids, total saturated 22:0	0.0506 g
Carotene, beta	1547.2859 g
Niacin	13.9198 mg
Vitamin A, RAE	133.0903 g
Fatty acids, total trans-polyenoic	1.2569 g
Arginine	6.5596 g
Riboflavin	1.4946 mg
Tocopherol, beta	0.8346 mg
Fatty acids, total polyunsaturated 15:0	0.0007 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	4.4615 g
Fatty acids, total saturated 20:1	0.3395 g
Glutamic acid	12.5289 g
Sodium, Na	121.3062 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1334 g
Total lipid (fat)	91.3951 g
Manganese, Mn	65.7465 mg
Fructose	3.5589 g
Proline	3.1463 g
Fatty acids, total saturated 16:0	3.919 g
Fatty acids, total saturated 8:0	0.0023 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	32.3785 g
Sucrose	200.9608 g
Choline, total	322.476 mg
Sugars, total	239.6941 g
Serine	3.8821 g
Fatty acids, total saturated 10:0	0.0051 g
Fatty acids, total saturated 18:0	1.129 g
Vitamin B-6	2.088 mg
Selenium, Se	3.084 g
Ash	11.9486 g
Fatty acids, total saturated 18:1 undifferentiated	30.1036 g
Pantothenic acid	6.1953 mg
Phenylalanine	4.0028 g
Fatty acids, total polyunsaturated 22:1 c	0.1006 g
Copper, Cu	2.5879 mg
Betaine	0.3546 mg
Thiamin	2.587 mg
Methionine	0.9662 g
Iron, Fe	18.332 mg
Carbohydrate, by difference	417.8429 g
Phosphorus, P	948.3117 mg
Folate, total	1893.4398 g
Tocopherol, gamma	72.112 mg
Fatty acids, total saturated 22:1 undifferentiated	0.1006 g
Lycopene	0.46 g
Alanine	3.2648 g
Valine	3.3371 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0035 g
Fatty acids, total saturated 18:2 undifferentiated	41.0447 g
Glycine	3.0745 g
Carotene, alpha	103.7243 g
Glucose (dextrose)	3.0906 g
Fatty acids, total saturated 14:0	0.0747 g
Zinc, Zn	9.9937 mg
Isoleucine	3.2652 g
Tocopherol, delta	22.0277 mg
Fatty acids, total saturated 12:0	0.0032 g
Fatty acids, total polyunsaturated	47.236 g
Fatty acids, total saturated 14:1	0.0011 g
Leucine	5.4171 g
Tocotrienol, alpha	0.0195 mg
Fatty acids, total trans-polyenoic 18:3i	0.851 g
Fatty acids, total polyunsaturated 18:2 i	0.4059 g
Vitamin A, IU	2673.4806 IU
Folate, DFE	1893.4398 g
Tryptophan	0.7509 g
Vitamin C, total ascorbic acid	141.8005 mg
Phytosterols	2.116 mg
Fatty acids, total polyunsaturated 16:1 c	0.0956 g
Galactose	0.0034 g
Fatty acids, total polyunsaturated 18:1 c	25.891 g
Fatty acids, total saturated 20:0	0.2575 g
Fatty acids, total saturated 6:0	0.0003 g
Starch	1.3193 g
Tyrosine	2.0065 g
Vitamin K (phylloquinone)	150.7059 g
Fatty acids, total saturated	5.4473 g
Histidine	2.0774 g
Fatty acids, total monounsaturated	30.681 g
Threonine	2.9064 g
Folate, food	1893.4398 g
Fatty acids, total polyunsaturated 17:0	0.0004 g
Fatty acids, total polyunsaturated 24:0	0.0007 g
Cryptoxanthin, beta	0.575 g
Vitamin E (alpha-tocopherol)	18.6085 mg
Fatty acids, total trans	1.2569 g
Magnesium, Mg	357.8969 mg
Lysine	4.9257 g
Potassium, K	3305.1894 mg
Cystine	0.9992 g
Fluoride, F	29.2724 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 cup	805.98	201.596	0
Salt	1 teaspoon	0	0	0
Vinegar	1 cup	50.19	2.2227	0
Pepper	1 teaspoon	5.773	1.4708	0.075
Green Onion	0.5 cup	9.585	2.0377	0.1668
green bean	1 can	46.4768	10.4498	0.3298
kidney bean	1 can	80	11.3103	1.3793
garbanzo bean	1 can	1133.4333	188.7556	18.1109
pinto bean	1 can	0	0	0
salad oil	0.33 cup	630.5867	0	71.3333
wax bean	1 can	0	0	0
red pepper yellow	0.5 cup	0	0	0