Tuesday, September 6, 2011

Spectacular bean salad

Three bean salad is a summer favorite – easy to make and almost universally loved. When my in-laws hosted a family reunion in August, I was asked to make pea salad and three bean salad. I actually made five bean salad, with corn thrown in for good measure. Years ago, when my second child was born, a sweet neighbor brought dinner over to help me out. She made a marinated bean salad with corn, and I have made it this way ever since. Some people slice the onions and green pepper in rings – it makes for pretty presentation, but I think it is easier to eat if the vegetables are diced. Use the beans you love in this recipe.

Spectacular bean salad
Two, 15-ounce can green beans
15-ounce can black beans
15-ounce can yellow wax beans
15-ounce can garbanzo beans
15-ounce can red kidney beans
15-ounce can yellow corn
1 medium onion, diced
1 large green pepper, diced
½ cup vegetable oil
3/4 cup white vinegar
½ cup sugar
1 teaspoon salt
½ teaspoon black pepper

Drain and rinse all the beans, then add to a large bowl. Add the diced onion, green pepper and corn (drained). In a medium bowl, mix vinegar, sugar and oil. Add salt and pepper and blend well. Pour over vegetables and stir. Refrigerate overnight to let flavors blend. Serves 10-12.

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