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Perfect recipe for those who enjoy eating delicious food more than preparing it! Letting the frozen vegetables thaw instead of cooking them cuts down on the prep time and helps keep them crisp. Feel free to mix and match with different types of beans; I’ve also used garbanzo beans, white beans, black-eyed peas, and kidney beans in this recipe.
Ingredients
- 1 cup frozen cut green beans
- 1 cup frozen lima beans
- 1 cup drained and rinsed canned red beans
- ½ cup frozen red bell pepper strips
- ½ cup chopped onion
- 2 tablespoons canola oil
- ¼ cup apple cider vinegar
- 2 teaspoons white sugar
- ½ teaspoon garlic powder
- salt and ground black pepper to taste
Directions
Step 1
Combine green beans, lima beans, red beans, red bell pepper, and onion in a large bowl with a tight-fitting lid.
Step 2
Mix together canola oil, apple cider vinegar, sugar, garlic powder, salt, and black pepper in a small bowl. Pour mixture over bean mixture. Seal lid and shake bowl until evenly coated. Refrigerate for 24 hours or until all ingredients are completely thawed. Shake well before serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 124 | |
| % Daily Value * | |
| Total Fat5g | 6% |
| Saturated Fat0g | 2% |
| Sodium161mg | 7% |
| Total Carbohydrate16g | 6% |
| Dietary Fiber4g | 15% |
| Total Sugars4g | |
| Protein4g | |
| Vitamin C14mg | 70% |
| Calcium30mg | 2% |
| Iron1mg | 7% |
| Potassium46mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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