Friday, May 22, 2015

Zesty Marinated Bean Salad Recipe

Zesty Marinated Bean Salad Recipe

Bean Salad seem to get better the longer you have it. You can mix any of your favorite beans and have a tangy salad. I use Splenda in place of the sugar and it is delicious. Trying to watch a few calories, but hard when you like to cook and eat.

To get started you need:

1-14.5 ounce can green beans, drained
1-14.5 ounce can wax beans, drained
1-14.5 ounce can red kidney beans, drained
1-15 ounce garbanzo beans, drained
1 medium bell pepper, chopped (green, yellow or red)
1 small red onion, chopped
1/4 cup sugar (or 1/4 cup Splenda)
1/3 cups Canola oil
1 ½ teaspoon salt
½ teaspoon black pepper
2/3 cup white vinegar or wine vinegar


Combine all drain vegetables in a large bowl that has a lid.
In a container with a lid, combine onion, bell, pepper, sugar, oil, salt, black pepper and vinegar; cover and shake.
Pour over beans and mix all together gently.
Chill and serve.

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