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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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My all time favorite bean salad, and there's no added fat! Ingredients:
1 (15 ounce) can garbanzo beans |
1 (15 ounce) can kidney beans |
1 (15 ounce) can green beans |
1 (15 ounce) can wax beans |
2 stalks celery, chopped (large stalks) |
1 small red onion, chopped |
1 red bell pepper, chopped (or small jar chopped pimentoes) |
3/4 cup cider vinegar |
3/4 cup sugar |
1 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Drain liquid from all canned beans and rinse with water in a colander. I usually use the canned beans with reduced sodium.
2. Mix beans and chopped vegetables in a large bowl.
3. In a small saucepan, heat vinegar, sugar , salt and pepper until steaming. Pour hot dressing over beans and vegetables. Mix.
4. Chill for several hours or overnight to blend flavors.
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