Dieter's Marinated Bean Salad
- Ready In:
- 10mins
- Ingredients:
- 9
- Yields:
-
1 quart approximately
- Serves:
- 8
ingredients
-
SALAD
- 2 (907.18 g) can green beans
- 453.59 g can waxed yellow beans
- 113.39 g can sliced mushrooms
- 1 onion, thinly sliced
- 1 carrot, thinly sliced
-
MARINADE
- 354.88 ml vinegar
- 354.88 ml Splenda sugar substitute, for baking or 24.64 ml Equal sugar substitute
- 118.29 ml water
- 29.58-77.64 ml canola oil or 29.58-77.64 ml olive oil (optional)
directions
- Note:*** We prefer the salad without the oil; however, you may wish to add some or all of it.
- Rinse and drain canned veggies and place in bowl, along with the carrots and onion.
- Mix marinade ingredients together and pour over veggies.
- Refrigerate until chilled.
- Drain and serve.
- Note:*** These keep for 2-4 weeks, so feel free to double the recipe or add any of the following CANNED vegetables (washed and drained) with more marinade:*** kidney beans,corn, chili beans, navy beans, black beans, great northern beans OR the following FRESH vegetables: sliced purple onion or spring onions, red bell pepper strips, green bell pepper strips, green cabbage, finely sliced and cut into bite-sized pieces.
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RECIPE SUBMITTED BY
BeachGirl
Edisto Island, South Carolina
I am a retired computer programmer, teacher, and cookbook author. Hubby and I have a grown daughter & SIL, son & DIL and 2 grandgirls. My favorite hobbies: cooking, Silhouette crafting, sewing, embroidery and wearable art, quilting, genealogy research, reading,