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Prep Time: 15 Minutes Cook Time: 1440 Minutes |
Ready In: 1455 Minutes Servings: 12 |
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This is my variation on all the bean salads out there. I found using salad oil and white vinegar to be too bland for my tastes, yet I didn't want a complicated salad full of herbs. This is my creation! This recipe is suitable for diabetics or low-carbers if you use the Splenda. There is no discernable taste difference between using Splenda or using sugar. I hope everyone who tries it enjoys it. Ingredients:
1 (16 ounce) can red kidney beans |
1 (16 ounce) can cut green beans (not french style) |
1 (16 ounce) can cut wax beans |
1 (16 ounce) can chickpeas (garbanzo beans) |
1 medium onion, sliced paper thin |
1 clove garlic, minced very fine |
1/2 cup red wine vinegar |
1/8 cup balsamic vinegar |
1/2 cup extra virgin olive oil |
1/2 cup splenda sugar substitute or 1/2 cup granulated sugar (do not use both, please) |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
Directions:
1. Drain all four cans of beans, discarding liquid.
2. In a large container, toss beans with onion and garlic.
3. In a 2 cup mixing bowl (or measuring cup), mix the oil, vinegar, Splenda, salt and pepper.
4. Pour over the bean mixture.
5. Mix well to coat all ingredients.
6. Cover, and let marinate in the refrigerator overnight.
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