Bean Salad/Scoopable Snack
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Sauce1 can beef broth/stock reduced to 1/2 cup1/3 cup apple cider vinegar1/3 cup Splenda1 TBS sesame oilpepper to taste and stir wellSalad1 can each, drained and rinsedBlack beansChick peasPinto beansCorn ( I use the white/gold mix)1 chopped RED onion
Pour beef broth/stock into a small sauce pan and put on low heat to reduce to 1/2 cup. This should take about 20 minutes, keep an eye on it.
While reducing broth/stock open, drain and rinse black beans, chick peas, pinto beans and corn. Then chop one large RED onion. Put the rinsed and well drained bean, pea, and corn mixture in a bowl (preferably glass) with a lid. Add onions.
When broth/stock has reduced and cooled add the apple cider vinegar, splenda, sesame oil and pepper. Stir well and pour over the bean, pea, corn and onion mixture. Stir again and when ever you think of it, stir some more!
This is best refrigerated overnight. Stir it when ever you think of it!
Makes 10 serving sized snacks!
Number of Servings: 10
Recipe submitted by SparkPeople user LPISGONNADOIT.
While reducing broth/stock open, drain and rinse black beans, chick peas, pinto beans and corn. Then chop one large RED onion. Put the rinsed and well drained bean, pea, and corn mixture in a bowl (preferably glass) with a lid. Add onions.
When broth/stock has reduced and cooled add the apple cider vinegar, splenda, sesame oil and pepper. Stir well and pour over the bean, pea, corn and onion mixture. Stir again and when ever you think of it, stir some more!
This is best refrigerated overnight. Stir it when ever you think of it!
Makes 10 serving sized snacks!
Number of Servings: 10
Recipe submitted by SparkPeople user LPISGONNADOIT.
Nutritional Info Amount Per Serving
- Calories: 115.0
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 339.3 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 4.6 g
- Protein: 5.4 g
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