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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 153.6
  • Total Fat: 5.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 356.4 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 6.6 g
  • Protein: 6.0 g

View full nutritional breakdown of Sweet & Tangy Bean Salad calories by ingredient
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Sweet & Tangy Bean Salad

Submitted by: JANNERS1980
Sweet & Tangy Bean Salad

Introduction

This is a sugar free version of My mothers famous bean salad. I use Splenda in order to make this sugar free but you could use any sugar substitute of your choice it doesnt have to be Splenda. It is very IMPORTANT to rinse the canned beans very...VERY well this will help reduce the sodium per serving by almost half as the beans are packed in a sodium based slime.....rinse very well and you can divide the soduim per serving by at least half. This is a sugar free version of My mothers famous bean salad. I use Splenda in order to make this sugar free but you could use any sugar substitute of your choice it doesnt have to be Splenda. It is very IMPORTANT to rinse the canned beans very...VERY well this will help reduce the sodium per serving by almost half as the beans are packed in a sodium based slime.....rinse very well and you can divide the soduim per serving by at least half.
Number of Servings: 8

Ingredients

    2 cans yellow wax beans drained
    2 cans cut green beans drained
    1 can chickpeans drained
    1 can red kidney beans drained/rinsed
    1/2 cup canola or olive oil
    1/2 cup splenda (sugar substitute)
    1/2 cup white vinegar
    1/4 cup chopped white or red onion
    1/4 cup chopped green pepper
    salt & pepper to taste

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Directions

It is best to make this dish in the container you will store it in.

Drain and rinse all beans, put in bowl
add oil, vinegar and splenda
add chopped onions and green peper
add salt and peper to taste

mix well and store in fridge for a minimum of 8 hours before serving, the key to this dish is you need to stir and remix this dish every 1-2 hours as there is not alot of liqued and it needs to saturate all the ingredients, so stir often for the best result. This dish always tastes better after sitting in the fridge overnight.

Enjoy !

Number of Servings: 8

Recipe submitted by SparkPeople user JANNERS1980.






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Member Ratings For This Recipe


  • Incredible!
    3 of 3 people found this review helpful
    Delicious ! - 1/26/09

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  • 1 of 2 people found this review helpful
    How much oil, vinegar and spenda?? - 1/27/09

    Reply from JANNERS1980 (1/28/09)
    equal amounts of each, my mistake when I entered this recipee into the nutrition part I thought it would copy over the needed info.....I use 1/2 cup each of oil, vinegar and splenda


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  • Fabulous, my family loves it....I could never get them to eat beans before, not even in chili but they love this !!! - 1/26/10

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  • I really like this recipe : low calorie, very tasty, and not hard to make. In fact I liked it so much I've made 5 times. - 7/25/09

    Was this review helpful?   yes  No