Dieter's Marinated Bean Salad
- Ready In:
- 10mins
- Ingredients:
- 9
- Yields:
-
1 quart approximately
- Serves:
- 8
ingredients
-
SALAD
- 2 (16 ounce) cans green beans
- 1 (16 ounce) can waxed yellow beans
- 1 (4 ounce) can sliced mushrooms
- 1 onion, thinly sliced
- 1 carrot, thinly sliced
-
MARINADE
- 1 1⁄2 cups vinegar
- 1 1⁄2 cups Splenda sugar substitute, for baking or 5 teaspoons Equal sugar substitute
- 1⁄2 cup water
- 2 - 5 1⁄4 tablespoons canola oil or 2 -5 1/4 tablespoons 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.
Questions & Replies
Got a question?
Share it with the community!
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,