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Bean Salad

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.