APRICOT BARBECUE BEAN SALAD
Off the planet delicious! And satisfying! I am in love with this salad! Few ingredients, easy to make salad! You can take it anywhere!
Makes 5-1/2 cups
F-FC ClipBoard: (o.5 grams fat in 1/2 cup beans = fat-free to me in the context of the entire recipe)
22 oz. can BUSH’S STEAKHOUSE GRILLIN’ BEANS
1/4 c. Balsamic vinegar
10 oz. can DICED TOMATOES & GREEN CHILIES I used ROTEL brand
15.25 oz. unpeeled apricot halves in heavy syrup
1/2 c. fine dice celery, about 1/4 inch square
1/2 c. sliced green olives, drained – I used NAPOLEON brand
lots of fresh grind black pepper
salt as desired
Place all ingredients in bowl. Stir to evenly distribute.
Cover and refrigerate at least four hours till cold before serving.
I left it overnight, and wow. The beans absorb some of the liquid, thickening it.
SERVING SUGGESTIONS:
You can serve this bean salad over salad greens and not need anything else.
Toss it with shredded cabbage for a cabbage salad.
Use it as a dip for chips – white tortilla chips come to mind.
Serve it with grilled flatbread.
Throw some cooked rice into it for a rice salad.
Heat it and serve over baked potatoes or heated rice.
Heat it up and dunk French baguette bread into it. Or a fine bakery-style whole grain loaf.
Now if you want to be extravagant spoon APRICOT BARBECUE BEAN SALAD over a green garden salad. Top with CANDIED EVERYTHING CROUTONS and DAIYA BLEU CHEESE DRESSING dairy-free of course!
FAT-FREE CHEF™© 