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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 3 |
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This is SO delicious! I put this together after an x-ray because I wanted to eat something high in antioxidants and honey (for its antibacterial properties). What I ended up was a salad SO tasty, I just had to share it here. I'm sure that even the pickiest bean hating eater will love this dish! This is my new favorite and I can't wait to go and make some more! Ingredients:
2 (15 ounce) cans kidney beans |
1 tablespoon honey |
2 tablespoons apple cider vinegar |
1/2 teaspoon ground black pepper |
1 teaspoon dried basil |
1 teaspoon dried sage |
2 cloves garlic, minced |
1/8 teaspoon hot pepper sauce (such as tabasco®), or to taste |
2 tablespoons olive oil, or to taste |
Directions:
1. Pour the beans into a mixing bowl, and stir with honey, vinegar, black pepper, basil, sage, garlic, hot pepper sauce, and olive oil. Stir until evenly coated, serve, and enjoy!
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