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This dressing is made with less oil than most bean salads and calls for sugar substitute rather than sugar. The spices more than make up for it.
15-ounce can green beans, drained
15-ounce can wax beans, drained
15-ounce can kidney beans, rinsed and drained
15-ounce can chickpeas, rinsed and drained
1/2 cup chopped onion
1/4 cup red wine vinegar
1 tablespoon olive oil
1 teaspoons sugar substitute (or 3 packets)
1 teaspoon dried basil
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
Combine green beans, wax beans, kidney beans, chickpeas and onion in a large bowl. Mix vinegar, oil, sugar substitute, basil, garlic and salt in a small bowl. Add to vegetables and mix well. Refrigerate overnight.