Tangy Bean Salad
- Ready In:
- 15mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 (410 g) can kidney beans
- 2 (410 g) cans green beans
- 1 (410 g) can chickpeas
- 1 cup red bell pepper
- 1 cup diced onion
-
FOR THE VINAGRETTE
- 1 tablespoon canola oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon balsamic vinegar
- 1 teaspoon celery salt
- 1 teaspoon mixed herbs
- 6 (2 teaspoon) packets of artificial artificial sweetener
directions
- Rinse and drain the beans until somewhat dry.
- In a small bowl combine all the ingredients for the vinagrette.
- In a larger bowl add the beans, capsicum and onions.
- Add the vinigrette and mix well.
- Store in the fridge for as long as you like before serving.
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