Recipe by smellyvegetarian
This is one of those recipes that you just can't walk away from at the summer potluck. My sister's MIL makes it and I beg her for it every chance I get! Apparently it is a family recipe in her hubby's family, though I can't say I know who Mabel was. Regardless, I owe thanks to Mabel for a darn fine salad that is bright, refreshing, and COMPLETELY addictive! Number of servings is my best guess, and prep time does not include overnight refrigeration.
Top Review by Katzen
Yum-my! This is not like any bean salad I've every had before. Generally, I'll try the bean salad from a potluck, buffet, or BBQ, like a good vegetarian, sure I'll like it... I mean, I like the stuff IN it, right? But, what I end up coming away with is the oily, tasteless and mooshy stuff they pass off as bean salad; usually what's generated from store Delis or what exists in pails on the shelf. De-LISH! Now, your Aunt Mabel, she has a good recipe here... how'd you get this masterpiece from her? When I tried this, I'd reached bean salad heaven - no oversalted, mooshy, oily, tasteless goop! Hurray! I did make some minor adjustments - held back a bit on the sugar, tripped on the pepper, used frozen organic yellow and green beans instead of canned, and added a few stalks of crunchy celery. Thanks so much for holding down Mabel to get this recipe for us! ;) Made for Veggie Swap 28 - September.
- 1 (15 ounce) can green beans, drained
- 1 (15 ounce) can yellow wax beans, drained
- 1 (15 ounce) can dark red kidney beans, drained and rinsed
- 1 medium onion, sliced very thinly
- 1⁄4 cup green pepper, diced very finely
- 1 tablespoon soy sauce
- 1 teaspoon celery salt
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 3⁄4 cup cider vinegar
- 3⁄4 cup sugar
- 1 tablespoon olive oil
Directions See How It's Made
- Combine beans through green pepper and set aside.
- Slightly warm remaining ingredients in a pan, stirring until sugar dissolves. Do not let this get hot!
- Stir into bean mixture to coat and refrigerate overnight.
- Drain well before serving and toss with oil to seal in marinade flavor.