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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 15 |
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This bean salad is a fresh canless version, with plenty of variety and zip. I put it together to use up a pound of fresh beans while they are at their peak. With a low glycemic index, it's updated to make it dieter and diabetic freindly. Read more . This marinated bean salad keeps for weeks in the refrigerator. Ingredients:
1/2 cup dry chick peas, soaked in 1 1/2 cups water overnight |
1 cup dry red kidney beans, soaked in 2 cups water overnight |
1 1/2 cups frozen corn |
4 cups fresh green beans, cut in to 1 inch pieces |
1 cup sliced onion rings |
1 cup sliced bok choy |
1/4 cup cubed red or orange bell pepper |
1 cup vinegar |
1/2 teaspoon dijon mustard |
1/4 teaspoon celery salt |
artificial sweetener equivalent to one cup sugar or 1/4 cup honey |
2 tablespoons olive oil |
Directions:
1. Cook chick peas for five minutes, pour in salad bowl, including liquid.
2. Cook kidney beans for 7-10 minutes until tender. Drain and add to salad bowl.
3. Add corn, green beans, onion rings, bok choy, and bell pepper.
4. In another bowl, combine vinegar, mustard, celery salt, sweetener or honey, and oil.
5. Stir until dissolved. This takes a few minutes.
6. Pour over bean mixture.
7. Cover and store in refrigerator. Let stand at least 24 hours before serving.
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