Tangy Four Bean Salad

READY IN: 24hrs 15mins
Bergy
Recipe by Amy - Ellies Mommie

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.

Top Review by Bergy

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

Ingredients Nutrition

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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