The vinegar acts as a natural preservative. Keep leftovers in a large bowl, wrapped tightly or in an airtight container in the refrigerator for up to 5 days! I love salad on day 2, I think it has even more flavor, but up to 5 days is totally fine. Invest in a good colander to make your life a lot easier! I use mine *all the time*. The canned beans are ready to eat, you just simply need to drain and rinse them well to get off all that sodium. Nope, you do not need to cook the beans in this salad. You can choose canned green beans or fresh green beans, both work! Basically, the premise of this bean salad is the same! Toss and serve, insanely easy. If you love green beans, you can swap those in too. Wax beans? Navy Beans? Lima Beans? Black-Eyed Peas? Feel free to swap them in too.
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