Apple Cider Bean Salad

Organ and tissue transplantation and donationDiet and nutritionKidney transplantationDiet and meal planningDialysis dietCKD diet
Apple Cider Bean Salad: A refreshing mix of beans, corn, and peppers in a tangy apple cider dressing, perfect as a side or snack.
Meal TypeAppetizer, Dinner, Easy, Salad, Side dish, Snack 
DietsDairy free, High fiber, Low phosphorus, Low protein, Low sodium, Vegan 
Ingredients
Yield:
Serves 6
  • 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: 10 min, Cook: 10 min, Total: 20 min
  1. In a saucepan, stir apple cider and sugar and bring to a boil, until sugar dissolves. Set aside to cool.  
  2. In a bowl, whisk together olive oil and soy sauce. Set aside for later.
  3. Rinse canned black beans and kidney beans.
  4. 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.
  5. In a large bowl, add black beans, kidney beans, corn, pimentos, green peppers, and onion.
  6. Transfer apple cider mixture and soy sauce mixture to the large bowl and mix well together.
  7. Enjoy!
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