Tangy Four Bean Salad

Tangy Four Bean Salad created by Bergy

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.

Ready In:
24hrs 15mins
Serves:
Units:

ingredients

directions

  • Drain all four cans of beans, discarding liquid.
  • In a large container, toss beans with onion and garlic.
  • In a 2 cup mixing bowl (or measuring cup), mix the oil, vinegar, Splenda, salt and pepper.
  • Pour over the bean mixture.
  • Mix well to coat all ingredients.
  • Cover, and let marinate in the refrigerator overnight.
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RECIPE MADE WITH LOVE BY

"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."

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  1. 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
  2. Bergy
    Tangy Four Bean Salad Created by Bergy
  3. Bergy
    Tangy Four Bean Salad Created by Bergy
  4. Bergy
    Tangy Four Bean Salad Created by Bergy
  5. LALA Loves to EAT
    The flavors great with out all the calories! Continue to use this recipe. So far, my husband makes it every a week.
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