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 salad....so 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.