Spicy Bean Salad
Spicy Bean Salad
Course
Side Dishes
Servings
12
1/2 cup servings
Servings
12
1/2 cup servings
Ingredients
Salad
14.5
ounce
low sodium green beans
drained
15.5
ounce
low sodium garbanzo beans
drained
15.5
ounce
low sodium kidney beans
drained and rinsed
1/2
cup
red onion
sliced thinly
2
jalapenos
seeded and chopped
1/4
cup
cilantro chopped
Marinade
3/4
cup
apple cider vinegar
1
packet
sucralose
1/4
cup
canola oil
1/2
teaspoon
pepper
Instructions
Wash hands and sanitize the working area
Open green bean and garbanzo bean cans, drain and add to a large bowl.
Open the kidney bean can drain and rinse. Add to a large bowl.
Add prepared red onion, jalapeno, and cilantro to a large bowl and stir.
Prepare marinade in a separate bowl by combining, apple cider vinegar, sucralose, canola oil, and pepper.
Add marinade to bean mixture and toss to coat.
Cover bowl and refrigerate for at least 20 to 30 minutes and up to 2 days for best flavor.
Recipe Notes