Well, not exactly, but I did take this “not-quite-a-recipe” from Mostly Cajun, All American and Opinionated and kinda run with it.
To his “not-quite-a-recipe” I added some sucralose to taste after adding some green beans to my corn-red beans-“on-yum”-and-garbanzo mix. Actually, I took the water from my canned corn and canned green beans and added the sucralose and about a cup of balsamic vinegar, added in about a teaspoon of freshly-ground pepper and. . . ended up filling two wide-mouth quart jars to chill in the fridge.
So, building off his recipe
a can of garbanzos, drained
a can of red (kidney) beans, drained
a small can of corn (use the liquid)
can of green beans (use the liquid)
about a cup and a half of defrosted frozen green peas
some (not sure how much) chopped “on-yum” (Yum!)
coupla tablespoons of sucralose
about a teaspoon of freshly-ground black pepper
about a cup of balsamic vinegar (candy!)
I didn’t salt anything, since all the canned goods were pre-salted anyway and the balsamic vinegar is just tooooooo delicious to detract from with more salt..
This will be a staple. I just wish I’d had some wax beans handy for more color variation. . . And I might just add a few red pepper flakes, like The Cajun did.