Prep time: 10 minutes
Note: best if it sits in the fridge for at least 2 hours

Ingredients:

3 tablespoons vinegar
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 different types of canned (15 ounces each) low-sodium beans, rinsed and drained (try any beans such as cannellini, garbanzo, kidney)
1-2 cups vegetables, chopped (try a mixture such as onion, bell pepper, tomato, carrots, celery)
1 bunch parsley or cilantro, chopped (optional)

Directions:

1. Wash hands with warm water and soap, scrubbing for at least 20 seconds.
2. Wash fresh produce under cool, running water, using a vegetable brush to scrub veggies with a firm surface.
3. In a large bowl, whisk together vinegar, sugar, salt, and pepper.
4. Place rinsed and drained beans, vegetables, and parsley (if using) in the bowl and coat with the dressing.
5. Cover bowl and refrigerate. This salad tastes best if it sits overnight in the refrigerator but can be served after 2 hours of chilling.
6. Stir just before serving.
7. Refrigerate leftovers within 2 hours.

Makes 12 servings
Serving size: 1/2 cup
Cost per recipe: $3.94
Cost per serving: $0.33

Nutrition facts per serving: 120 calories; 0g total fat; 0g saturated fat; 0g trans fat; 0mg cholesterol; 260mg sodium; 22g total carbohydrate; 8g dietary fiber; 3g total sugars; 2g added sugars; 7g protein; 0% Daily Value of vitamin D; 4% Daily Value of calcium; 10% Daily Value of iron; 8% Daily Value of potassium.

Source: Maine Extension and Rita May