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Marinated Bean Salad (Serves 8-12) (Vegan/GF) Ingredients: (if you don’t have all ingredients, get creative) 1 11oz can of Corn (drained/rinsed) 1 4.5oz can sliced organic mushrooms (drained) 1 15.5 oz Dark Kidney beans (drained/rinsed) 1 Green Pepper chopped (can also use red or yellow) 1 Med Onion Chopped 1 cup celery chopped 4 oz jar chopped pimentos 1 14.5 oz can green beans (drained/rinsed) 1 15oz Peas (instead of green, you can use chickpeas) 1 8oz sliced water chestnuts (I omit this due to personal preference) 1 8oz salad olives 1 cup vinegar (I use different ones…Oregano White Balsamic, Champagne Wine Vinegar, Apple White Vinegar, Neapolitan Herb) 1 cup EVOO (I use different ones depending upon vinegar..Tuscan Herb, Chipotle Olive Oil, Single Varietal UP EVOO, Harissa Olive Oil, etc.) 1/2 cup Dancing Bees Local honey Directions: Mix all ingredients except honey, oil and vinegar. Then Boil the vinegar, honey, and oil for 1 minute and pour over the vegetables. Let it Marinate at least 8-12 hours in fridge and serve.

Published in Appetizers & Side Dishes

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