October 29, 2014

Baked Bean Salad

Recipe: Baked Bean Salad
By: Hannah Claudia

1 can of low-sodium kidney beans (check the list of ingredients!), drained & rinsed thoroughly
1 tablespoon of apple cider vinegar
2 tablespoons of barbecue sauce (I used an organic one that's low in sugar from Wegman's)
1 tablespoon of sundried tomatoes (including the oil)
1/2 avocado, chopped
1/4 cup of frozen peas, boiled (if you have fresh, use that!)
1/4 cup of frozen corn, boiled (if you have fresh, use that!)
2 stalk of celery, sliced & thinly chopped


1. In a small pot, mix the beans, ACV, bbq sauce, and sundried tomatoes. 
2. Cook the beans until they're warmed through, and mash them slightly with a wooden spoon
3. Toss 1/2 of the beans with the other ingredients (I gave the other 1/2 to my brother who ate it with rice ;) )

xoxo, Hannah

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