My Mother-In-Law (although I prefer to use the name Mother-In-Love 🥰) made this salad recently and it was SO good y’all! It’s her version of a ”3 bean salad” but with more veggies and a lower calorie marinade. My church small group loved it too, so I know it’s more than a healthy palate that approves of it! 😂
I asked if I could share the recipe and she said yes! This would be great to use up any leftover veggies you have on hand. I didn’t do macros because I’m not sure how much of everything she used, but it is all fresh, healthy ingredients and you can tweak to suit! You could easily decrease the amount of olive oil or sub with water (similar to the way @chantelhall_ifbbpro does for her Dijon mustard vinaigrette dressing (which is fab BTW, and thank you to @lorifitlife for the recommendation!) if you wanted. I bet Chantel’s dressing would make a great marinade for something like this too! P.S. I am planning to share my variation on her dressing soon so stay tuned!
👩🏻🍳 “Mother-In-Love’s” Macro-Friendly Veggie-Packed 3 Bean Salad:
For the veggies:
Cucumbers, mushrooms (cooked), red bell pepper, corn (cooked or canned), green beans, beans and/or chickpeas (any combo that you like, cooked or canned), celery, carrots, onion, cauliflower, broccoli.
For the marinade:
2/3 cup white vinegar (could use ACV), 1/2 cup olive oil (again, you could decrease to your macro needs, but remember you aren’t actually eating all the marinade either), Splenda (to taste), 1 tbsp celery seed, salt / pepper (to taste).
Chop all the veggies that need to be chopped into smaller pieces. Mix marinade ingredients then toss everything together in a Tupperware. Let sit at least as few hours; I prefer overnight.
1/ Have you ever made 3 bean salad?
2/ What veggie would you add?
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