Monday, March 29, 2010

The Bean Salad

I'm a self-admitted bean salad snob. I like the sweet to be at the forefront of the sweet and sour taste of the I rarely get any at a buffet.

Here is my recipe for bean salad....I like it, and I hope you enjoy it. No surprises here, except how well it keeps!

Marinated Bean Salad

1/4 cup salad oil
2/3 cup vinegar (apple cider or white)
3/4 cup sugar (it really works, trust me)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dry mustard

1 14-16 oz can cut green beans
1 14-16 oz can wax beans or garbanzo beans, well rinsed and drained
1 14-16 oz can red kidney beans, well rinsed and drained
1/2 cup chopped sweet onion
1/4 cup diced celery

Combine oil, vinegar, sugar and seasonings in container with a tight fitting lid. Shake well to combine.

Add remaining ingredients to a large bowl. Pour marinade over the salad mixture and stir gently.

Refrigerate overnight, drain and serve. Delicious and keeps well.

1 comment:

  1. Yum! This looks like a fantastic summer salad (light and simple). I am totally going to make this =)