Tangy Bean Salad

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2016 01Jan Recipes-TangyBean FeatureINGREDIENTS

  • 1 can red kidney beans
  • 1 can yellow wax beans
  • 1 can white kidney or navy beans
  • 1 cup red onion, chopped
  • 1 cup corn
  • 1-2 stalks of celery, chopped
  • 1 small red, orange, or yellow bell pepper, chopped
  • 2/3 – 3/4 cup granulated sugar
  • 2/3 cup vinegar
  • 1/2 cup light canola or salad oil
  • salt and black pepper to taste

Directions

  1. Open cans and drain. In a large mixing bowl, combine beans, onion, bell pepper, and celery. Mix well to combine.
  2. In a small saucepan over medium heat, combine sugar, vinegar, and oil. Stir constantly until sugar is dissolved. Remove from heat.
  3. Pour dressing over bean mixture. Cover and refrigerate at least 4 hrs. This salad will keep for several days in the refrigerator, and tastes best the day after preparation.
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