Hi Toni, while I
love the flavor that the
white balsamic vinegar adds (and find it to be a wonderful
vinegar to have on hand for salad dressings and all kinds of dishes), you can certainly substitute with your acid of choice.
rice pastas canned beans (black, pinto, kidney) canned corn canned tuna & canned wild salmon canned mandarin oranges
vinegars: red &
white wine,
balsamic extra-virgin olive oil soy sauce Dijon mustard salsa baked corn or black chips taco shells capers fresh garlic dried herbs peanut butter chicken and vegetable broths mustard
vinegars whole and diced canned tomatoes canned crushed stewed tomatoes tomato paste & sauces Organic soups from Trader Joes (we
love roasted red pepper!)