Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

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.

Ingredients Nutrition

Directions

  1. In a large bowl, toss together the salad veggies.
  2. In a separate bowl, whisk together the dressing ingredients until the sugar is dissolved and pour over the veggies.
  3. 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.
Most Helpful

5 5

I made substitutions but I don't think they affected the flavor very much. I used red wine vinegar, olive oil, and only 1/4 cup of sugar which is still enough to make it sweet. I substituted green pepper, and added one red Jalapeno or Fresno pepper, chopped small, for a little heat. I resisted the temptation to add herbs or spices, This salad doesn't need them. Thanks for the recipe, it was just what I was looking for.