Tangy Four Bean Salad

"This is my variation on all the bean salads out there. I found using salad oil and white vinegar to be too bland for my tastes, yet I didn't want a complicated salad full of herbs. This is my creation! This recipe is suitable for diabetics or low-carbers if you use the Splenda. There is no discernable taste difference between using Splenda or using sugar. I hope everyone who tries it enjoys it."
 
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photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:
24hrs 15mins
Ingredients:
12
Serves:
12
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ingredients

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directions

  • Drain all four cans of beans, discarding liquid.
  • In a large container, toss beans with onion and garlic.
  • In a 2 cup mixing bowl (or measuring cup), mix the oil, vinegar, Splenda, salt and pepper.
  • Pour over the bean mixture.
  • Mix well to coat all ingredients.
  • Cover, and let marinate in the refrigerator overnight.

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Reviews

  1. Just the right tang - We loved it. Quick & easy to make too. I made mine early in the AM to let the flavors meld till Lunch time
     
  2. The flavors great with out all the calories! Continue to use this recipe. So far, my husband makes it every a week.
     
  3. Everything Amy claimed. I especially like the Splenda to help cut calories, with no loss of sweetness or flavor. Great!
     
  4. Excellent!! I love it!!
     
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RECIPE SUBMITTED BY

I live in Florida with my mother and my daughter. I stay at home, so I have time to really get into cooking. I grew up cooking for my mom and my brother, and they both say I am one of the better home cooks they've met! But since my mom's idea of cooking is opening soup cans and my brother lives in NYC and eats out a lot, that may not be saying much! I am one of those people who reads cookbooks just for fun, even when I am not looking for a recipe. My favorite cookbook is "The American Woman's Cookbook" from 1930-something. My grandmother had a copy of it, and my mom found a copy for herself years ago (updated for the 1960's) and she gave me that copy when I moved out on my own. I like it more than "modern" cookbooks because it has actual recipes in it; not just heat and eat steps! When your recipe requires you to use your can opener and packet opening scissors more than your knife and spice cabinet, something is wrong! Right now, I am trying to learn to cook the cuisines of Asia, mostly India and Vietnam. I am also trying to learn to bake bread. My mom may not be able to cook without Campbell's soup, but she can bake homemade bread like no one else!
 
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