Donna's Bean Caviar

Published On: Oct 29 2012 02:46:41 PM CDT

This is an adaptation of an old recipe. Adding diced fennel gives it a new kick. Make it ahead to blend the flavors. It keeps well for over a week and can be served as an interesting side dish or as an appetizer with corn chips.

Dressing:

In a large bowl, combine the canned beans, corn, peppers, onion, fennel, and celery. Set aside.

In a small saucepan, combine, vinegar, sugar, oil, salt, and pepper. Bring to a boil and continue to boil gently for 10 minutes. Remove from stove and add Splenda or additional 1/4 cup sugar. Add additional sugar to taste if desired. Stir until dissolved. Cool to room temperature. Add dressing to bean mixture and stir to mix well.

Note: It works well to store the bean mixture in a large zip lock plastic bag. Refrigerate until ready to serve. Toss bag occasionally to mix.

Serves 10

Nutritional Information per serving: