BEST BEAN SALAD

Best Bean Salad image

My version of a recipe found on another site. This is my go to bean salad. Great over a bed of lettuce or over cold rice.Since manufacturers are constantly reducing can sizes, if your can sizes vary a bit that is fine. Prepare ahead because this should be refrigerated for at least 2 hours (8 is preferable). This is reflected in the cooking time.

Provided by Kats Mom

Categories Onions

Time 2h15m

Yield 1 big bowl, 12 serving(s)

Number Of Ingredients 13

Ingredients

14 1/2 ounces green beans, drained
14 1/2 ounces wax beans, drained
14 1/2 ounces kidney beans, drained
15 1/2 ounces garbanzo beans, drained (chick peas)
14 1/2 ounces black beans, drained
1/2 cup chopped red bell pepper (optional)
1/2 cup chopped sweet onion
1/2 cup chopped celery (optional)
1/2 cup salad oil (I use Wesson Blend)
1/2 cup white vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup white sugar

Steps:

In a large bowl, toss together the salad veggies.
In a separate bowl, whisk together the dressing ingredients until the sugar is dissolved and pour over the veggies.
Refrigerate for several hours (if you think of it, stir a couple of times during this time). I think it tastes best after being refrigerated several days.

Nutrition Facts : Calories 258.2, Fat 9.9, SaturatedFat 1.4, Sodium 313.1, Carbohydrate 37, Fiber 7.7, Sugar 14.6, Protein 7.1

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