Low-Sodium Three Bean Salad
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
1 can no-salt-added (NSA) black beans, drained and rinsed1 can NSA garbanzo beans (chickpeas), drained and rinsed1 can string beans (green beans), drained and rinsed1 small white onion, chopped or diced, or 1/2 cup chopped onion from the prepared produce/salad bar aisle1/4 of a bunch of cilantro, leaves only (use parsley if you can't stand the taste of fresh cilantro)1 each green, red, and yellow bell pepperssugar to taste (recipe nutrition is based on 2 Tbsp)Vinegar to taste (nutrition is based on 1/2 cup)
Throw all the beans into a bowl. Add the chopped onion. Chop the cilantro leaves (or parsley leaves) into small pieces and add them. Slice the peppers and remove seeds, stem, and pith, then chop them into squares and add them to the bowl, too.
Now sprinkle 2 to 3 Tablespoons of sugar onto the mixture, and toss thoroughly, until you can't see the sugar any more. Pour about 1/2 cup red wine vinegar or cider vinegar over this. Place a secure lid over the bowl, and refrigerate for at least 2 hours to let the flavors blend. It's even better if you let it chill overnight. If you think of it, turn the bowl over a couple of times to redistribute the vinegar.
Serve cold. Serves 8. Good for picnics, because between the sugar and the vinegar, it's very resistant to germs and so can be brought outside for a couple of hours safely, as long as it's kept covered.
Number of Servings: 8
Recipe submitted by SparkPeople user BUNRAB.
Now sprinkle 2 to 3 Tablespoons of sugar onto the mixture, and toss thoroughly, until you can't see the sugar any more. Pour about 1/2 cup red wine vinegar or cider vinegar over this. Place a secure lid over the bowl, and refrigerate for at least 2 hours to let the flavors blend. It's even better if you let it chill overnight. If you think of it, turn the bowl over a couple of times to redistribute the vinegar.
Serve cold. Serves 8. Good for picnics, because between the sugar and the vinegar, it's very resistant to germs and so can be brought outside for a couple of hours safely, as long as it's kept covered.
Number of Servings: 8
Recipe submitted by SparkPeople user BUNRAB.
Nutritional Info Amount Per Serving
- Calories: 163.9
- Total Fat: 10.1 g
- Cholesterol: 0.0 mg
- Sodium: 28.6 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 6.8 g
- Protein: 7.6 g
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