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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I read in my running magazine how healthy beans were so here's my lunch for this week. = ) Ingredients:
1 (14-15 ounce) can great northen beans |
1 (14-15 ounce) can cut green beans |
1 (14-15 ounce) can garbonzo beans |
1 14-15 ounce) can red kidney beans |
2 cans tuna, packed in water, drained |
1 medium sweet onion, coursely chopped |
1/2 cup chopped orange or yellow pepper |
2/3 cup vinegar |
1/2 cup salad oil |
1/4 cup splenda or sugar |
1 teaspoon celery seed |
Directions:
1. Dump all beans into a strainer and rinse well. In large bowl combine all beans, chopped onions, tuna and the chopped pepper - mix gently. Whisk together vinegar, vegetable oil, sugar, and celery seed. Pour vinegar mixture over vegetables and toss lightly. Cover and refrigerate for eight hours or overnight, stirring occasionally to allow the flavors to meld. You can drain before serving but it's not necessary.
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