Ingredients
-
1
-
1
-
1
-
1
-
1
-
1
-
1/2
-
1/8
-
1/2
-
1/2
-
1
-
1/2
-
-
-
Directions
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 , 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
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Steps
|
1
Done
|
Drain All Four Cans of Beans, Discarding Liquid. |
|
2
Done
|
in a Large Container, Toss Beans With Onion and Garlic. |
|
3
Done
|
in a 2 Cup Mixing Bowl (or Measuring Cup), Mix the Oil, Vinegar, Splenda, Salt and Pepper. |
|
4
Done
|
Pour Over the Bean Mixture. |
|
5
Done
|
Mix Well to Coat All Ingredients. |
|
6
Done
|
Cover, and Let Marinate in the Refrigerator Overnight. |
