1/2cup(125 mL) cooked red kidney beans, drained & rinsed
1/2cup(125 mL) white or apple cider vinegar
1/4cup(60 mL) granulated sugar
1/4cup(60 mL) water
1/2tsp(2 mL) salt
1/4tsp(1 mL) black pepper
Directions
In a large bowl, combine cabbage, carrot, onion and beans.
In a small saucepan, combine vinegar, sugar, water, salt, and pepper. Heat over medium heat, stirring until the sugar and salt are completely dissolved. Do not boil.
Pour the warm dressing over the shredded vegetables. Toss everything thoroughly to coat.
Cover the bowl and refrigerate until you are ready to eat…30 minutes or more really infuses the flavour!
Toss again before serving cold alongside the rice and peas
Notes
A 19 oz (540 mL) can of kidney beans, drained and rinsed, yields 2 cups (500 mL) cooked beans. Use 1/2 cup (125 mL) for this recipe and the remaining 1 1/2 cups (375 mL) in the Classic Caribbean Rice & Peas recipe from our recipe library!
1/2cup(125 mL) cooked red kidney beans, drained & rinsed
1/2cup(125 mL) white or apple cider vinegar
1/4cup(60 mL) granulated sugar
1/4cup(60 mL) water
1/2tsp(2 mL) salt
1/4tsp(1 mL) black pepper
1
In a large bowl, combine cabbage, carrot, onion and beans.
2
In a small saucepan, combine vinegar, sugar, water, salt, and pepper. Heat over medium heat, stirring until the sugar and salt are completely dissolved. Do not boil.
3
Pour the warm dressing over the shredded vegetables. Toss everything thoroughly to coat.
4
Cover the bowl and refrigerate until you are ready to eat…30 minutes or more really infuses the flavour!
5
Toss again before serving cold alongside the rice and peas
