Bean Salad

Bean Salad

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Ingredients

  • 14 ounce can low sodium black beans
  • 14 ounce can low sodium kidney beans
  • 14 ounce can low sodium chickpeas
  • 14 ounce can no salt added corn
  • 2 cucumbers peeled and diced
  • 1 small red onion, diced (approximately 1 cup)
  • 1 large green pepper, diced
  • 1 large tomato, diced
  • 1 cup white vinegar
  • ½ cup balsamic vinegar
  • 2 tablespoons Frank’s hot sauce
  • ¼ cup reduced sodium soy sauce
  • 4 tablespoons sweetener (i.e. Swerve or Truvia)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon dill

Directions

  • Drain and rinse beans and corn and add to large bowl
  • Mix in cucumbers, onion, green pepper, and tomato
  • In a smaller bowl, mix remaining ingredients for dressing
  • Pour dressing mixture over bean and vegetable mixture and toss well

Serving Size

1 Cup

Yield

12 Servings

Considerations

No additional considerations