 |
Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 10 |
|
Ingredients:
1 (16-ounce) can green beans, drained |
1 (14.5-ounce) can yellow wax beans, drained |
1 (15.5-ounce) can dark red kidney beans, rinsed and drained |
1/2 cup chopped red bell pepper |
1/4 cup minced red onion |
1/4 cup minced seeded jalapeño pepper |
1/3 cup cider vinegar |
2/3 cup unsweetened apple juice |
2 tablespoons sugar |
1 tablespoon olive oil |
1/2 teaspoon black pepper |
1/4 teaspoon dry mustard |
Directions:
1. Combine first 5 ingredients in a medium bowl; toss gently.
2. Combine jalapeño pepper and remaining 6 ingredients in a small saucepan; stir well with a whisk. Bring to a boil; reduce heat, and simmer, uncovered, 2 minutes or until sugar dissolves, stirring often. Pour over bean mixture; toss gently to coat. Cover and chill at least 8 hours. Serve salad with a slotted spoon.
|
|