- 2/3 cup dry Navy Beans, cooked and drained; or 1 can (15-1/2 ounce,)
- drained and rinsed
- 1 tablespoon vinegar
- 1 teaspoon sugar
- 1 teaspoon vegetable oil
- 1/2 cup chopped vegetable such as green pepper, onions, or tomatoes
- Mix the vinegar, sugar and oil.
- Pour mixture over the beans and vegetable.
- Mix and chill for a cool salad.
NUTRITIONAL INFORMATION (per serving)*
Servings per recipe: 3
Serving size: 3/4 cup
*Nutritional analyses were done using dry beans.