Honey Bean Salad

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!

Original recipe makes 3 cups

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

  • PREP

    10 mins

  • READY IN

    10 mins

Directions

  1. 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

Calories: 173 kcal
Carbohydrates: 25.1 g
Cholesterol: 0 mg
Fat: 5.1 g
Fiber: 8.8 g
Protein: 7.7 g
Sodium: 303 mg

Related Recipes:

Black Bean and Rice Salad Easy Bean Salad Black Bean and Corn Salsa Zesty Southern Pasta and Bean Salad Edamame Bean Salad Green Bean and Potato Salad Beet, Bean and Apple Salad New Year Three-Bean and Artichoke Salad Brown Rice and Black Bean Salad Spicy Corn and Black Bean Salad