5 Bean Salad
- Minutes to Prepare:
- Number of Servings: 20
Ingredients
1 can (14.5 oz) green beans1 can wax beans 1 can dark red kidney beans 1 can garbanzo beans1 can black beans1 cup green bell pepper, chopped1 cup red bell pepper, chopped1 cup celery, chopped1 cup red wine vinegar1 cup apple cider vinegar1 cup water1 teaspoon black pepper1˝ cup splenda
Dump beans into a colander and rinse thoroughly to remove as much sodium as possible. Place beans, onions, peppers and celery into large tupperware bowl with lid, secure lid and shake to mix the ingredients.
In a separate container mix vinegars, water, black pepper, and spenda. Remove lid from beans and pour vinegar mixture over the beans and reseal.
Refrigerate for 24 to 36 hours, the longer the better. Every so often shake the bowl to distribute the vinegar over all the ingredients - make sure the lid is on tight before shaking.
Serving Size: a generous ˝ cup
Number of Servings: 20
Recipe submitted by SparkPeople user TROWBRK.
In a separate container mix vinegars, water, black pepper, and spenda. Remove lid from beans and pour vinegar mixture over the beans and reseal.
Refrigerate for 24 to 36 hours, the longer the better. Every so often shake the bowl to distribute the vinegar over all the ingredients - make sure the lid is on tight before shaking.
Serving Size: a generous ˝ cup
Number of Servings: 20
Recipe submitted by SparkPeople user TROWBRK.
Nutritional Info Amount Per Serving
- Calories: 63.8
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 165.2 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 3.8 g
- Protein: 3.7 g
Member Reviews