Bean Salad - Pantry Friendly & Healthy |
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Prep Time: 7 Minutes Cook Time: 120 Minutes |
Ready In: 127 Minutes Servings: 4 |
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Serve as a side dish or see variations below. I created this to accommodate using all pantry ingredients to help use my food storage more efficiently. Ingredients:
3 tablespoons vinegar, white |
1 teaspoon garlic powder |
1 teaspoon oregano, dried |
1 (14 1/2 ounce) can tomatoes, diced with lime juice & cilantro, well drained |
1 (15 ounce) can corn, super sweet variety, well drained |
1 (15 ounce) can black beans, well drained |
1 (15 ounce) can garbanzo beans, well drained |
1 (15 ounce) can kidney beans, well drained |
Directions:
1. Blend first 3 ingredients in a big serving bowl.
2. Add remaining ingredients & blend all together.
3. Marinate for at least 2 hours preferable in fridge or also good at room temperature.
4. Serve & enjoy.
5. Notes:
6. I use low sodium vegetables when possible. Cut out spices & use plain tomatoes if you want a more mild flavored Bean Salad.
7. Variations: Make into complete meals.
8. Taco Salad: add 26 ounces (2, 13 oz cans) chicken breast, 1 TB cumin, 1 ts black pepper, put on tortilla chips.
9. Baked Potato Bar: use as a topping.
10. Casserole Style: use the drained vegetable juices to cook long grain white rice in & serve bean salad on top with a cheese sauce.
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