What better way to gear up for football season than adding crowd-pleasing Baked Buffalo Chicken Meatballs to your recipe repertoire? Meatballs are a mainstay around my house…
- 0 Comments
As summer comes to an end, I find myself turning to the last of my “beat the heat” recipes in order to steer clear of preheating ovens and slaving over the stove. My sweet and savory four bean salad is a perfect refreshing side that can be made a day or more in advance of your barbecue or party. So entertain with ease while you enjoy a recipe that’s light on both your wallet and your waistline.
- YIELD: 4-6 servings
- 1can cut green beans
- 1can kidney beans
- 1can cut waxed yellow beans
- 1can garbanzo beans
- 1/2 cupchopped red onion
- 1green bell pepper, chopped
- 1/2 cupvegetable oil
- 1/2 cupcider vinegar
- 1/2 cupsugar or sugar substitute
- 1 teaspoonsalt
- 1/2 teaspoonpepper
Drain and rinse the cut green beans, kidney beans, waxed yellow beans and garbanzo beans. Transfer to a large bowl and add the chopped onion and green bell pepper.
Simmer the vegetable oil, cider vinegar, sugar (or sugar substitute), salt and pepper over medium heat until the sugar has dissolved.
Pour the dressing over the bean mixture and toss to coat.
Refrigerate for up to 24 hours before serving.
FOLLOW JUST A TASTE ON INSTAGRAM and show us what you’re cooking in your kitchen! Use the hashtag