1can(14 to 16 ounces) kidney beans, rinsed and drained
1can(14 to 16 ounces) cannellini beans, rinsed and drained
1can(14 to 15 ounces) cut green beans, rinsed and drained
1can(14 to 15 ounces) corn, rinsed and drained
1can(14 to 15 ounces) diced tomatoes, drained
¼cupwhite vinegar, or more to taste
1cupwater
1teaspoonpickling spice
½teaspoonmustard seed
hot pepper sauce, to taste**
Instructions
Ideal Slow Cooker Size: 4- to 5-Quart.
Place all the ingredients in the slow cooker. Stir gently to combine.
Cover and cook on LOW for 4 to 6 hours.
Serve warm.
Recipe Notes
**the intensity of pepper sauce increases during slow cooking. For more tang increase vinegar. For less, decrease and/or add sugar/sweetener to taste.Serving size: ½ cupClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.3*SmartPoints (Green plan)0*SmartPoints (Blue plan)0*SmartPoints (Purple plan)2*PointsPlus (Old plan)
Nutrition Facts
Warm Slow Cooker 3-Bean Salad Recipe
Amount Per Serving (1 /2 cup)
Calories 100Calories from Fat 5
% Daily Value*
Fat 0.5g1%
Carbohydrates 19.4g6%
Fiber 5g20%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.