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AFC FAT-FREE RECIPES BEANS - GRAINS SALADS & DRESSINGS TOMATOES

Apricot Barbecue Bean Salad

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!






By Sharon Lee Davies-Tight

Paid for by The Animal-Free Chef, AFC GLOBAL and/or Word Warrior GLOBAL. Till now and forever © Sharon Lee Davies-Tight. Share freely with proper credit. "Change the world by changing yourself. You're in the future already. Now what? You determine your outcome."

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