Honey Bean Salad

7 Reviews

Prep: 10 min
Ready In: 10 min

“This is SO delicious! I put this together after an x-ray because I wanted to eat something high in antioxidants and honey (for its antibacterial properties). What I ended up was a salad SO tasty, I just had to share it here. I'm sure that even the pickiest bean hating eater will love this dish! This is my new favorite and I can't wait to go and make some more!” - by Chelsea

Ingredients

2 (15 ounce) cans kidney beans
1 tablespoon honey
2 tablespoons apple cider vinegar
1/2 teaspoon ground black pepper
1 teaspoon dried basil
1 teaspoon dried sage
2 cloves garlic, minced
1/8 teaspoon hot pepper sauce (such as Tabasco®), or to taste
2 tablespoons olive oil, or to taste

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Directions

Pour the beans into a mixing bowl, and stir with honey, vinegar, black pepper, basil, sage, garlic, hot pepper sauce, and olive oil. Stir until evenly coated, serve, and enjoy!

Nutrition

Amount Per Serving (6 total)

Calories
173 cal
9%

Fat
5.1 g
8%

Carbs
25.1 g
8%

Based on a 2,000 calorie diet

Reviews (7)

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COOKINCHRISSY

Jun. 25, 2009

"This was very interesting, and pretty good, too! I'm not sure that I would make it again, but it was a nice to have something different...." See more"

NDG1974

Oct. 6, 2009

"This is a wonderful way to eat kidney beans! We skipped the sage and hot sauce cause the kids don't care for those. We all loved it! Thanks for the great recipe!..." See more"

ladybuggs5224

Sep. 1, 2009

"This was awesome! I did not use sage I used fresh rosemary instead and I used a can of light red kidney beans and a can of white kidney for some color. We really enjoyed this and its something differe..." See morent to do with kidney beans =)"

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