“Beans, Beans They’re Good For Your Heart…” Three Bean Salad
I’ve decided that this three bean salad must available at all times in my house from now on. I am completely hooked on this stuff! It’s refreshing, low-fat and works great on top of salads instead of a dressing.
What You Need:
1 Bag of uncooked Chickpeas
1 Bag of uncooked Black Eyed Peas
1 Bag of uncooked Kidney Beans
Chopped Carrots
1 Tbsp Sugar
Red Wine Vinegar
White Vinegar
1/2 Cup Frozen Chopped Onions
1/2 Tsp Celery Seed
1/2 Tsp Garlic Salt
1. Fill a pot with water and add the three bags of beans. Bring the pot to a boil. Allow pot to cool then place in the fridge overnight.
2. The next day, drain the beans then place them into whatever dish you would prefer to use. Fill the container up with red wine vinegar and white vinegar (use about 3/4 red wine vinegar and 1/4 white vinegar) so that about half of the bean mixture is covered. Add the sugar, carrots, celery seed, garlic salt and chopped onions.
3. Stir the mixture and place container in the fridge. Let the mixture sit in the fridge for about an hour so that the flavors can soak into the beans.
2 years ago