Ingredients
– 1/2 cup oil
– 1/2 cup sugar
– 3/4 cup vinegar
– 1 teaspoon salt
– 1/2 teaspoon pepper
– 16 ounces green beans
– 16 ounces wax beans
– 16 ounces kidney beans or red beans
– 16 ounces garbanzo beans
– 1 onion, diced
– 3/4 cup celery
– 3/4 cup bell pepper
Instructions
1-Rinse and drain all canned beans thoroughly to remove excess sodium and preserve flavor.
2-Chop the red onion, celery, and parsley finely to ensure even distribution of flavors just swap in any onion you have on hand.
3-In a large bowl, combine the drained beans with the chopped vegetables and herbs.
4-Whisk together olive oil, apple cider vinegar, salt, and pepper in a small bowl to create the dressing.
5-Pour the dressing over the bean mixture and toss gently to coat all ingredients evenly.
6-Taste and adjust seasoning by adding more vinegar or salt as preferred.
7-Refrigerate the salad for at least one hour before serving to let flavors meld; serve chilled or at room temperature.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
⏳ Prepare the salad 2 to 3 days ahead to allow flavors to develop.
🌱 Substitute sugar with stevia or other sweeteners for a lower-calorie option.
🌶️ Add crushed red pepper flakes for a spicy kick if desired.
- Prep Time: 10 minutes
- Chill Time: 24 hours
- Category: Side Dish
- Method: Mixing and Chilling
- Cuisine: American
- Diet: Vegetarian, Vegan
Nutrition
- Serving Size: 1 serving