Easy Bean Salad
Everyone needs more fibre but especially anyone on a gluten free diet. Add this Easy Bean Salad to your repertoire for lunches and snacks. See the suggestions to vary this recipe so you don't get tired of it.
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Servings: 8 People
Ingredients
BEAN SALAD
- 1 can mixed beans* rinsed and drained (19 oz/540 ml)
- 1 can kidney beans or chickpeas rinsed and drained (19 oz/540 ml)
- 1½ cups cut green beans cooked (fresh, frozen or canned)
- ½ cup chopped onion white, red or even green onions
- ½ cup chopped bell pepper red, green, orange or yellow
DRESSING
- ⅓ cup vegetable oil
- ⅓ cup sugar
- ⅓ cup vinegar (rice wine, white wine)
- ½ teaspoon salt
- ½ tsp pepper
Instructions
- In a large bowl combine beans, onion and pepper.
- Mix dressing ingredients in a jar or measuring cup. Pour dressing over the beans and stir. Refrigerate overnight.
- Serve in a large serving bowl or divide into Mason jars for ready-to-eat portion sizes.
Notes
*My mom made this with 1 can of chickpeas and 1 can of kidney beans. I prefer to substitute mixed beans for one of them to keep more variety in my diet.