Total Time
24hrs 15mins
Prep 15 mins
Cook 24 hrs

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.

Ingredients Nutrition


  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.


Most Helpful

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

Bergy March 04, 2010

The flavors great with out all the calories! Continue to use this recipe. So far, my husband makes it every a week.

LALA Loves to EAT!! August 10, 2009

Everything Amy claimed. I especially like the Splenda to help cut calories, with no loss of sweetness or flavor. Great!

rsylvies July 27, 2006

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