Bean Salad

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I usually have some type of salad made up in the fridge as a side dish for a few days of meals. It’s been awhile since I have a vinegar-based salad so I thought I would fall back on an old favorite, a simple bean salad. I used to see this salad a lot in potlucks and enjoy it because the beans provide a hearty substance while at the same time, the tangy vinegar dressing keeps it light.

Besides, it’s quick and easy to toss together.

Canned vegetables:

1 Can Green Beans, drained
1 Can Wax Beans. drained
1 Can Kidney Beans, drained & rinsed
Fresh vegetables:
2 – 3 celery ribs, sliced
½ to 1 onion, chopped
1 bell pepper or your choice, chopped
Dressing:
½ C sugar
1/3 C olive oil
1/3 C apple cider vinegar
Salt & Pepper, to taste

all ingredients

Simply combine canned vegetables and fresh vegetables in a bowl. In another bowl combine dressing ingredients and stir until sugar is dissolved. Then pour over vegetables. Toss and season with salt & pepper.

Finished
I suggest chilling a few hours before serving, but this isn’t necessary.

 

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