This makes a fairly traditional three-bean salad. You can use either low sodium canned kidney
beans or cook dried beans ahead of time. Hope you’ll like it as much as I do.
Ingredients: [quote_box_right]TIP: This will keep in the refrigerator for up to a week, but it probably won’t last that long.[/quote_box_right]
1/2 cup (120 ml) cider vinegar
1/4 cup (50 g) sugar
1/4 cup (60 ml) oil
1/4 teaspoon (0.8 g) garlic powder
1/4 teaspoon (0.5 g) black pepper
1 2 ounces (340 g) frozen green beans, thawed
1 2 ounces (340 g) frozen yellow (wax) beans, thawed
1 cup (225 g) cooked kidney beans
1/4 cup (40 g) onion, diced
1/4 cup (37 g) green bell peppers, diced
1. Combine vinegar, sugar, oil, garlic powder, and black pepper in a saucepan. Heat until sugar melts.
2. In a skillet, cook green, yellow, and kidney beans with onions and peppers until just tender.
3. Combine vinegar mixture and vegetables and stir to mix.
4. Refrigerate overnight.