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Listed in: Sidedishes
1 pound (455 g) fresh green beans, halved and ends trimmed
1 can (15 ounces, or 425 g) dark red kidney beans, drained and rinsed
1 can (15 ounces, or 425 g) white kidney beans, drained and rinsed
1/2 green or red bell pepper, finely chopped
1/4 large Vidalia onion, finely chopped
1/2 cup (120 ml) raw apple cider vinegar
1/4 cup (50 g) Sucanat, sugar, or xylitol
1/3 cup (80 ml) flaxseed oil (or olive oil)
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
Steam the green beans in a large pot for 5 to 10 minutes or until tender-crisp. In a large bowl, combine the green beans, both kinds of kidney beans, bell pepper, and onion.
In a small bowl, whisk together the vinegar, sweetener, flaxseed oil, salt, and pepper.
Dress the beans, to taste, and toss to coat. Let the beans marinate for 3 hours to overnight in the refrigerator, stirring occasionally to recoat. Drain off the excess marinade and serve cold or at room temperature.
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