Apple Cider Bean Salad
20mins
1/3 Cup Per Serving
Appropriate for
Diets
- dairy-free
- halal
- high-fiber
- kosher
- low-calorie
- low-cholesterol
- low-fat
- low-phosphorus
- low-protein
- low-sodium
- vegetarian
Ingredients
- ¾ cup apple cider vinegar
- ½ cup chopped onion
- ½ cup green pepper
- ½ cup canned pimento
- ⅓ cup frozen corn
- ¾ cup kidney beans
- ¾ cup canned black beans, low sodium
- 1 tablespoon soy sauce, lower sodium
- 2 tablespoon olive oil
- ¼ cup granulated sugar
Directions
Prep
10mins
Cook
10mins
Total
20mins
- In a saucepan, stir apple cider and sugar and bring to a boil, until sugar dissolves. Set aside to cool.
- In a bowl, whisk together olive oil and soy sauce. Set aside for later.
- Rinse canned black beans and kidney beans.
- Optional step to lower potassium: using the process of blanching, boil black beans and kidney beans for 1 minute, drain, and set aside to cool or rinse under cold water.
- In a large bowl, add black beans, kidney beans, corn, pimentos, green peppers, and onion.
- Transfer apple cider mixture and soy sauce mixture to the large bowl and mix well together.
- Enjoy!
Meal types
Nutritional information
- Calories 157
- Carbohydrates 23.8 g
- Dietary Fiber 4.5 g
- Protein 4.5 g
- Fat 5 g
- Saturated Fat 0.7 g
- Sodium 151.7 mg
- Potassium 268.3 mg
- Calcium 36.7 mg
- Phosphorus 81.7 mg