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 2 hours and up to 2 days for best flavor.
Recipe Notes