1 (15.5-ounce) can dark red kidney beans, rinsed and drained
1/2 cup chopped red bell pepper
1/4 cup minced red onion
1/4 cup minced seeded jalapeño pepper
1/3 cup cider vinegar
2/3 cup unsweetened apple juice
2 tablespoons sugar
1 tablespoon olive oil
1/2 teaspoon black pepper
1/4 teaspoon dry mustard
How to Make It
Combine first 5 ingredients in a medium bowl; toss gently.
Combine jalapeño pepper and remaining 6 ingredients in a small saucepan; stir well with a whisk. Bring to a boil; reduce heat, and simmer, uncovered, 2 minutes or until sugar dissolves, stirring often. Pour over bean mixture; toss gently to coat. Cover and chill at least 8 hours. Serve salad with a slotted spoon.