DMC Tried & True
40 Recipes Created by SEAWAVE
Recipes in this Collection
Cookbook creator says: Nearly identical to mine; I add carrots & butternut. I like the ideas in the comments re: spicing it up, and also adding corn (which I've thought of doing, but never have!)Submitted by AEGARRISON
This keeps 3 days in the fridge, and carries well (with an ice pack!) for lunches or picnics. As there are so many different tastes in our family, I omitted seasoning - we each season our own servings.
This substantial salad offers a healthy balance of vegetables and protein. It provides a wide range of textures, colors, and seasonings.
from clean eating magazineSubmitted by DIANEMARY126
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.Submitted by JANNERS1980
I've been adapting recipes to make them lower sodium and to use dry beans instead of canned. This one is adapted from "Fix-It and Forget-It Cookbook". I'm still trying to figure out how to spice it up, though...
Removed salt and replaced other high-sodium items with regular items (e.g. tomatoes instead of tomato sauce).
I'm unsure if SP's food listing for red kidney beans is for canned or dry, so nutritional info may be a bit off.Submitted by SEAWAVE