Dieter's Marinated Bean Salad

"We keep this cold, low-fat, low calorie veggie in the refrigerator at all times during the hot Summer months. We eat it as a side dish or my favorite way - spooned on top of a green salad just before adding the dressing! NOTE: This is a versatile salad. Let your imagination run wild and create new versions from ingredients you have on hand!"
 
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Ready In:
10mins
Ingredients:
9
Yields:
1 quart approximately
Serves:
8
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ingredients

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directions

  • Note:*** We prefer the salad without the oil; however, you may wish to add some or all of it.
  • Rinse and drain canned veggies and place in bowl, along with the carrots and onion.
  • Mix marinade ingredients together and pour over veggies.
  • Refrigerate until chilled.
  • Drain and serve.
  • Note:*** These keep for 2-4 weeks, so feel free to double the recipe or add any of the following CANNED vegetables (washed and drained) with more marinade:*** kidney beans,corn, chili beans, navy beans, black beans, great northern beans OR the following FRESH vegetables: sliced purple onion or spring onions, red bell pepper strips, green bell pepper strips, green cabbage, finely sliced and cut into bite-sized pieces.

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Reviews

  1. This is perfect for Somersizing as long as you leave out the carrots. I also added some finely chopped coriander. Good salad, I am certainly going to make this again. Travels well in a Tupperware as well!
     
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RECIPE SUBMITTED BY

I am a retired computer programmer, teacher, and cookbook author. Hubby and I have a grown daughter & SIL, son & DIL and 2 grandgirls. My favorite hobbies: cooking, Silhouette crafting, sewing, embroidery and wearable art, quilting, genealogy research, reading,
 
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