October 07, 2010
Posted by Temma
Even though the time for summer BBQs and picnics may be past for this year, there's still always room on the table for a side of bean salad. This is incredibly fast to prep and throw together, and stores excellently in 'fridge for days - in fact, I prefer the way it tastes after all the beans have been marinating together for a couple of days.
The only suggestion that I would make for this salad is to use freshly blanched green beans and wax beans instead of ones from a can. I actually intended to make the salad with fresh veggies, but unfortunately the store was out of fresh wax beans, so I skipped it this time. Although the salad is far tastier than I expected with the canned green beans (I am a vegetable snob sometimes, I'm sorry), I think fresh ones would give it a wonderful crunch that just isn't there when you use the canned green beans. Using fresh green beans won't add too much to the prep time, so if you have the time and fresh beans, I say go for it!
1 LB can green string beans, drained
1 LB can yellow wax beans, drained
1 LB can red kidney beans, drained
1 LB can chick peas, drained
1 onion, minced
1 green pepper, minced
1/2 cup salad oil
1/2 cup cider vinegar
1/2 cup sugar
salt & pepper to taste
Drain all of the beans and place in a bowl.
Add the onions and peppers.
Mix remaining ingredients together in a small bowl and pour over the beans.
Refrigerate, covered, until time to serve. Drain well before using.