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Apple Cider Bean Salad: A refreshing mix of beans, corn, and peppers in a tangy apple cider dressing, perfect as a side or snack.
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
Image
![](/sites/default/files/styles/large/public/fire-roasted-mexican-black-bean-and-corn-salsa-2023-11-27-05-24-42-utc.jpg?itok=srwjSSxT)
Directions
Nutritional Information Prep: 10 min, Cook: 10 min, Total: 20 min
- 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!
- 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