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Tangy Four Bean Salad Recipe

April 18th, 2013 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (16 ounce)canred kidney beans
  2. 1 (16 ounce)cancut green beans(not French style)
  3. 1 (16 ounce)cancut wax beans
  4. 1 (16 ounce)canchickpeas(garbanzo beans)
  5. 1mediumonion, sliced paper thin
  6. 1clovegarlic, minced very fine
  7. 1/2cupred wine vinegar
  8. 1/8cupbalsamic vinegar
  9. 1/2cupextra virgin olive oil
  10. 1/2cupSplenda sugar substitute or granulated sugar(do not use both, please)
  11. 1teaspoonsalt
  12. 1/2teaspoonground black pepper

DIRECTIONS

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

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