Chop bell pepper and onion into 1cm cubes, rinse and drain.
Using a colander, rinse the beans and corn under cold water to remove canning liquid, sludge, and any excess salt. Allow them to drain well.
Combine the drained ingredients in a 6 quart container and mix. Sprinkle the pepper, basil and chili flakes over the top.
In a large bowl, combine the wine, vinegar, lemon juice and sweetener. Whisk until well mixed. Slowly drizzle in the canola oil while whisking vigorously. Once the oil is all in, continue whisking until the mixture is smooth.
Pour dressing over the salad, toss gently, cover tightly and refrigerate overnight.
Store in the fridge for up to 2 weeks.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice. ** Amount is based on ingredients that specify value for this nutrient and 0 for those that don't.
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Six Bean Salad recipe nutrition value and analysis.
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors.
All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice.
Please consult with your doctor before making any changes to your diet.
Nutrition labels presented on this site is for illustration purposes only.
Food images may show a similar or a related product and are not meant to be used for food identification.
Nutritional value of a cooked product is provided for the given weight of cooked food.
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Data from USDA National Nutrient Database.
