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mixed bean and pineapple salad Lunch,

  • Prep time : 15 minutes
  • Cooking time : 70 minutes
  • Serving : 6 person
  • Phase
  • Active 2,Active 1,Maintenance,
  • Dietary Requirements
  • Lacto-vegetarian,Ovo-vegetarian,Pescetarian,Vegan,Vegetarian,
  • 312
  • 16.5
  • 30.3
  • 17.4
  • 11.01
  • 1.7
  • 14.6
  • 603.2
  • 310 gram can drained kidney beans
  • 310 gram can drained mixed beans
  • 310 gram can drained soybeans
  • 2 cup cooked green beans
  • 440 gram can chopped drained pineapple pieces (reserve juice)
  • 1 large thinly sliced spanish onion
  • 2 medium peeled and sliced red capsicum
  • DRESSING
  • 1⁄2 cup concentrated tomato soup (125mL)
  • 2 tablespoon white vinegar (40 ml)
  • 2 tablespoon unsaturated oil (40 ml)
  • 2 tablespoon reserved pineapple juice (40mL)
  • 2 teaspoon sugar (8g)
  • Garlic salt to taste
  • Drain and rinse kidney, mixed and soy beans.
  • Toss with cooked green beans, pineapple, Spanish onion and red capsicum.
  • Mix tomato soup, vinegar, oil, pineapple juice, sugar and garlic salt together.
  • Add to bean mixture and refrigerate for an hour or more to allow flavour to blend.
  • Use any combination of dried or canned beans that are on hand keeping quantities the same.

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