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Sweet & Tangy 4 Bean Summer Salad |
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Ingredients
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* 2 C canned butter beans, drained
* 2 C canned kidney beans, drained
* 2 C canned green beans, drained
* 2 C canned yellow beans, drained
* 1/2 C celery, chopped
* 1/4 C red onions, chopped
* 1/4 C red pepper, chopped
* 1/3 C white sugar
* 1/3 C vinegar (apple cider or white)
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Directions
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1. Place the beans, celery, onions, and peppers into a bowl and toss to combine.
2. Pour the vinegar and sugar into a saucepan and bring to a quick boil.
3. Pour the dressing over the salad and toss gently to coat.
4. Cover and refrigerate for at least 24 hours before serving. Toss again before serving.
5. This salad can keep for a couple days in the refrigerator.
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Story
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A nice summer salad doesn't get much easier than this. With just a few minutes of chopping and opening cans, the salad is ready. The "hardest" part is heating the vinegar and sugar and that only takes about 1 minute, a quick stir, and you're done.
You can sprinkle on a few herbs if you want the salad to be prettier (or look like it took more work). Choose dill, thyme, parsley, and freshly ground black pepper for a little extra touch.
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