Dieter's Marinated Bean Salad

By BeachGirl on June 09, 2003

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    1. 2 (16 ounce) cans green beans
    2. 1 (16 ounce) cans waxed yellow beans
    3. 1 (4 ounce) cans sliced mushrooms
    4. 1 onion, thinly sliced
    5. 1 carrot, thinly sliced


    1. 1 1/2 cups vinegar
    2. 1 1/2 cups Splenda sugar substitute, for baking or 5 teaspoons Equal sugar substitute
    3. 1/2 cup water
    4. 2 -5 1/4 tablespoons canola oil or 2 -5 1/4 tablespoons olive oil (optional)


  1. Note:*** We prefer the salad without the oil; however, you may wish to add some or all of it.
  2. Rinse and drain canned veggies and place in bowl, along with the carrots and onion.
  3. Mix marinade ingredients together and pour over veggies.
  4. Refrigerate until chilled.
  5. Drain and serve.
  6. 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.