3-Bean Salad
Serves: 10.
 
Ingredients
  • ½ cup cider vinegar
  • ¼ cup sugar
  • ¼ cup olive oil
  • 
1/4 tsp garlic powder
  • ¼ tsp black pepper
  • 12 oz frozen or canned no-salt green beans
, canned or pre-cooked, rinsed and drained
  • 12 oz frozen or canned no-salt white beans (OR no-salt black-eyed peas), canned or pre-cooked, rinsed and drained
  • 1 cup no salt kidney beans
, canned or pre-cooked, rinsed and drained
  • ¼ cup onion, diced
  • ¼ cup green or red bell peppers, diced
  • Optional: 1 tomato peeled, seeded chopped OR 1 can no-salt-added tomatoes, drained
Instructions
  1. Make sure all of your beans are rinsed and drained.
  2. Saute onions and peppers until just tender.
  3. Combine vinegar, sugar, oil and spices. Heat until sugar melts.
  4. Combine marinade and all vegetables. Stir to mix.
  5. Cover and refrigerate at least 3 hours, or overnight, in a ceramic or glass dish.
Nutrition Information
Serving size: ½ cup. Sodium: 0 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/vegetable-recipes/3-bean-salad/