Lunch Box Apple Bean Salad
4 servings
1 can (16-ounce) dark red kidney beans, rinsed and drained
2 Braeburn or Red Delicious apples, cored and chopped
1/4 cup finely chopped green onion
1/4 cup finely chopped celery
1/4 cup finely chopped mild green chiles
1 1/2 tablespoons white wine vinegar
1 1/2 tablespoons vegetable oil
1/8 teaspoon salt
Dash hot sauce (optional)
In medium-size bowl, combine beans, apples, green onion, celery, and chilies; mix well.
In small bowl, whisk together vinegar, oil, salt, and, if desired, hot sauce; stir into bean mixture. Cover and refrigerate at least 30 minutes before serving.
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