Bean Salad

Name: Bean Salad
Ingredients: 2-3 cups green and yellow beans, trimmed (just the stem ends); 1 19 oz (540 mL) can kidney beans, rinsed and drained; 1 19 oz (540 mL) can black-eyed peas or chickpeas, rinsed and drained; 1 red, yellow or orange bell pepper, seeded and chopped; 2 celery stalks, chopped; half a small red onion, finely chopped; 1/2 cup red wine vinegar or white vinegar; 1/4 cup sugar or honey; 1/4 cup canola oil; 1/2 tsp. celery seed; salt and pepper

AuthorJulie

Yields1 Serving

2-3 cups green and yellow beans, trimmed (just the stem ends)

1 19 oz (540 mL) can kidney beans, rinsed and drained

1 19 oz (540 mL) can black-eyed peas or chickpeas, rinsed and drained

1 red, yellow or orange bell pepper, seeded and chopped

2 celery stalks, chopped

half a small red onion, finely chopped

1/2 cup red wine vinegar or white vinegar

1/4 cup sugar or honey

1/4 cup canola oil

1/2 tsp. celery seed

salt and pepper

Combine all the beans and veg in a large bowl. In a small saucepan, combine the vinegar, sugar, oil, celery seed and salt and pepper to taste. Set it over medium heat and bring the mixture to a simmer. Cook for a few minutes, until the sugar dissolves completely. Set the vinaigrette aside to cool for a few minutes before pouring it over the salad. Toss gently to coat all the beans with dressing.

Cover and refrigerate overnight to allow the beans to marinate.

Categorybeans, salads