Spicy Bean Salad
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Spicy Bean Salad
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| Servings |
| 121/2 cup servings |
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Ingredients
Salad
- 14.5ounce low sodium green beansdrained
- 15.5ounce low sodium garbanzo beansdrained
- 15.5ounce low sodium kidney beansdrained and rinsed
- 1/2cup red onionsliced thinly
- 2 jalapenosseeded and chopped
- 1/4cup cilantro chopped
Marinade
- 3/4cup apple cider vinegar
- 1packet sucralose
- 1/4cup 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 2 hours and up to 2 days for best flavor.
Recipe Notes
