Corn, Beans & Pea Salad
- Number of Servings: 10
Ingredients
3/4 c Natural Apple Cider Vinegar*1 tsp stevia (powder or liquid, may need more to taste - 1/8 tsp powder or 4-6 more drops liquid)1/2 c olive oilSalt & pepper to taste (I used sea salt, can omit)1 red bell pepper, chopped (can use green)8-10 green onions, chopped1 c celery, chopped1 can white shoe peg corn1 can Le Suere peas1 can French cut green beansoptional: 1 small jar pimentos instead of fresh bell peppers
Mix together the vinegar, oil, stevia, salt.
(I also added about 1/4 tsp caraway seed and 1/4 tsp celery seed but spices listed in terms of Tablespoons in SparkPeople ingredients and the converter made it out to 0.08... tablespoons which is ridiculous. So just add whatever seems tastiest. I also added probably 1/16 tsp - smidge - of ginger but may try adding more next time).
Chop up the red (or green peppers), green onions, celery, and/or pimento, if used, and stir them into the liquids.
Drain the cans of corn, peas, & beans, rinse again and drain again if needed - I hadn't looked at ingredients at the store, so was horrified when I discovered the Green Giant White shoepeg corn already packed with sugar and salt! I flushed it out best I could. Next time I'll look for a different variety of white corn!
Mix all together. Chill 2-3 hours or overnight.
(original recipe used pimento, but stated you could use red pepper instead. I didn't want both red and green pepper this time around thinking it might be "too much" pepper but next time, I'm gonna bring 'em on!).
Enjoy! I've been eating this for breakfast, lunch, dinner and it keeps me full for a long time (especially the garbanzo beans!). Yum! Hope you like it! Hope the directions don't drive you nuts.
Number of Servings: 10
Recipe submitted by SparkPeople user MSDRPEPPER.
(I also added about 1/4 tsp caraway seed and 1/4 tsp celery seed but spices listed in terms of Tablespoons in SparkPeople ingredients and the converter made it out to 0.08... tablespoons which is ridiculous. So just add whatever seems tastiest. I also added probably 1/16 tsp - smidge - of ginger but may try adding more next time).
Chop up the red (or green peppers), green onions, celery, and/or pimento, if used, and stir them into the liquids.
Drain the cans of corn, peas, & beans, rinse again and drain again if needed - I hadn't looked at ingredients at the store, so was horrified when I discovered the Green Giant White shoepeg corn already packed with sugar and salt! I flushed it out best I could. Next time I'll look for a different variety of white corn!
Mix all together. Chill 2-3 hours or overnight.
(original recipe used pimento, but stated you could use red pepper instead. I didn't want both red and green pepper this time around thinking it might be "too much" pepper but next time, I'm gonna bring 'em on!).
Enjoy! I've been eating this for breakfast, lunch, dinner and it keeps me full for a long time (especially the garbanzo beans!). Yum! Hope you like it! Hope the directions don't drive you nuts.
Number of Servings: 10
Recipe submitted by SparkPeople user MSDRPEPPER.
Nutritional Info Amount Per Serving
- Calories: 215.0
- Total Fat: 11.9 g
- Cholesterol: 0.0 mg
- Sodium: 644.7 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 6.0 g
- Protein: 5.4 g
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