Who doesn’t like bean salad? Its just one of those dishes that makes you think of summer, picnics, and BBQ’s. I’m always intrigued by how many people you see buying it premade at the grocery store from the deli section, or in the prepackaged tubs in the “specialty” area … particularly, as it really is so simple and quick to make.
1 jar (can) of green beans (not French cut though)
- 1 jar (can) of wax beans
- 1 jar (can) of red kidney beans (note: the darker the kidney bean, the more nutritious it is).
- 1 small onion
- 1/2 cup sugar (or the equivalent in substitute – I like to use Agave nectar. My husband likes sweet bean salad, so if you don’t like it as sweet, you may want to cut back on the sugar a bit.)
- 1 cup vinegar (I prefer apple vinegar)
Drain the beans. If using store-bought red kidney beans, I prefer to rinse them before use.
Peel & remove the ends of the onion. Halve the onion, and slice as thinly as you can.
Add the beans, onion, sugar, vinegar, and salt/pepper to taste, and mix thoroughly.
Set aside for at least an hour. Stir again & taste. Re-season as necessary (some prefer it sweeter). The flavor improves once the ingredients have a chance to sit.
Stir before serving to mix the juices up again.
Note: this is one you can make ahead & enjoy throughout the week.
Also, for 4 bean salad, add garbanzo beans. You may try mixing up different types of other beans as well (black beans, etc.)