Who doesn’t love beans? Healthy protein in a yummy little package. This is my favorite recipe for bean salad. It is low in fat and sugar but still so tasty! Pretty too.
1 15 oz can each of black, garbanzo, green, wax, and kidney beans
Drain and rinse all beans.
1 red onion, diced
2 or 3 ribs celery, sliced
1 green bell pepper, diced
Combine veggies and beans in a large glass bowl.
1/4 cup oil (I would usually use olive, but not for this as it solidifies in fridge)
3/4 cup apple cider vinegar
3-4 tablespoons sugar to taste
Black pepper to taste
Combine and add to bean/veggie mixture. Mix, cover and refrigerate at least 24 hours for flavors to meld.
Makes a nice big bowl and keeps for several weeks.
Save your veggie trimmings (onion peel and root, pepper core, celery ends and leaves) in your freezer for making stock.
You may also want to save the liquid from the beans for use in soup or other cooking.