THREE BEAN SALAD FOR A CROWD

Three Bean Salad for a Crowd image

Provided by Pesto lover

Categories Beans

Time 10m

Yield 24 serving(s)

Number Of Ingredients 15

2 (14 ounce) cans dark red kidney beans
2 (14 ounce) cans cut green beans
2 (14 ounce) cans yellow wax beans
2 (14 ounce) cans garbanzo beans (chickpeas)
2 (14 ounce) cans cannellini beans (white kidney beans)
1 very large onion, cut into quarters and sliced thinly
1 green bell pepper, cut into quarters and sliced thinly (red bell pepper works too if you prefer that taste)
1 1/4 cups cider vinegar (I use Mrs. Bragg's natural)
1/2 cup extra light olive oil
1 1/4 cups water
1 teaspoon black pepper
1/2 teaspoon salt (I use fine grain sea salt)
1/2 teaspoon celery salt
1 teaspoon dried oregano
6 (1/16 ounce) packets , splenda (taste as you add, as some people don't like it too sweet and others want it sweeter) or 1 1/2 cups sugar (taste as you add, as some people don't like it too sweet and others want it sweeter)

Steps:

1. Open each can of beans, drain and rinse very well in a colander and pour into a very large pot.
2. Add sliced onion and bell pepper to beans.
3. In a separate bowl, mix vinegar, oil, water, and all seasonings. Whisk together until emulsified.
4. Pour dressing over beans and give them a quick stir.
5. Cover and refrigerate, mixing the beans once each day, so that they marinate evenly.
6. Drain and serve.

Nutrition Facts : Calories 189.9, Fat 5.2, SaturatedFat 0.7, Sodium 239.9, Carbohydrate 28.1, Fiber 7.9, Sugar 0.9, Protein 8.8