Four Bean Salad

Four Bean Salad

This traditional four bean salad with a vinegar dressing is welcome at every cookout. I use stevia in place of sugar in the traditional recipe, making this a healthy side dish that goes perfect with all kinds of grilled meat.

Four Bean Salad 2


Four Bean Salad

Four Bean Salad

1 can green beans
1 can wax beans
1 can garbanzo beans
1 can kidney beans
1 cup thinly sliced red onions
½ cup chopped red pepper
1 jalapeño, seeded and finely chopped
2 Tbs chopped fresh parsley
10-20 drops liquid stevia, adjust to taste (or ¼ cup sugar)
¼ cup white vinegar
¼ cup apple cider vinegar (or additional white vinegar)
1/3 cup extra virgin olive oil
½ tsp sea salt
¼ tsp fresh ground black pepper
6-8 slices bacon, cooked & crumbled, optional

Drain and rinse canned beans. Mix beans, onion, red pepper, jalapeño, and parsley in a large bowl. Mix remaining ingredients, except bacon, in a saucepan. Heat to boiling. Pour hot dressing over beans; mix well. Cover and refrigerate for 3 hours. Sprinkle with bacon and serve.


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Filed under Low Carb/Keto, Side Dishes

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