Low-carb, moderate-fat, vegetarian/vegan. Adapted from various similar recipes Mom J has found here and there on the internet.



  1. Drain beans and pimientos in a fine-mesh sieve.
  2. In a medium bowl, mix the olive oil, vinegar, and garlic salt.
  3. Add the drained beans, pimientos, and red onion rings and mix well.
  4. Let marinate for several hours for best flavor.
  5. If you have put the salad in the refrigerator to marinate, let it warm up to room temperature so olive oil becomes liquid again.

Servings: 12

Nutrition Information (per serving):

  • Calories 210
  • Carbohydrate 5 g
  • Fat 20 g
  • Fiber 3 g
  • Protein 4 g