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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 4 |
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My version of a recipe found on another site. This is my go to bean salad. Great over a bed of lettuce or over cold rice.Since manufacturers are constantly reducing can sizes, if your can sizes vary a bit that is fine. Prepare ahead because this should be refrigerated for at least 2 hours (8 is preferable). This is reflected in the cooking time. Ingredients:
14 1/2 ounces green beans, drained |
14 1/2 ounces wax beans, drained |
14 1/2 ounces kidney beans, drained |
15 1/2 ounces garbanzo beans, drained (chick peas) |
14 1/2 ounces black beans, drained |
1/2 cup chopped red bell pepper (optional) |
1/2 cup chopped sweet onion |
1/2 cup chopped celery (optional) |
1/2 cup salad oil (i use wesson blend) |
1/2 cup white vinegar |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
3/4 cup white sugar |
Directions:
1. In a large bowl, toss together the salad veggies.
2. In a separate bowl, whisk together the dressing ingredients until the sugar is dissolved and pour over the veggies.
3. Refrigerate for several hours (if you think of it, stir a couple of times during this time). I think it tastes best after being refrigerated several days.
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