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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Be a good bean salad for the hoildays Ingredients:
1 can (16-ounces) cut green beans |
1 can (16-ounces) cut yellow beans |
1 can (16-ounces) red kidney beans or just red beans |
1 can (16-ounces) chickpeas |
1 green bell pepper, chopped |
1 medium onion, chopped |
2 stalks celery, chopped |
dressing |
2/3 to 3/4 cup sugar, depending on taste |
2/3 cup cider vinegar |
1/4 teaspoon salt, or to taste |
1/2 teaspoon pepper |
1/3 cup canola or other vegetable oil |
Directions:
1. Rinse and drain beans; mix together with the vegetables. Thoroughly blend together the dressing ingredients. Pour dressing over beans and toss. Refrigerate overnight before serving.
2. Note: Bean salad will keep in the refrigerator for up to one week
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