MaMa's Bean Salad

Submitted by rdsxc

"My grandmother's recipe. It makes a ton. Appropriate for pot lucks and family get-togethers."

 

• Ready In: 30mins
• Ingredients: 10
• Yields: 1 Gallon
• Serves: 15

ingredients

• 1 (15 ounce) can red beans, your choice
• 1 (15 ounce) can green beans
• 1 (15 ounce) can yellow wax beans
• 1 (15 ounce) can English peas
• 1 red bell pepper, chopped
• 1 cup celery, chopped
• 1 medium red onion, chopped
• 1⁄2 cup red wine vinegar
• 1⁄2 cup sugar
• 1⁄4 cup canola oil

directions

1. Drain and rinse all the beans. (It is unnecessary to rinse the peas, but they do have to be drained.) Sometimes I replace the wax beans with a can of corn. I also add 4 to 8 oz of canned mushrooms, asparagus, and/or artichoke hearts, depending on the crowd. Because the peas are very fragile, drain them last
2. Heat sugar and vinegar in a small pan until the sugar is dissolved. Add the oil
3. Place the drained beans and chopped vegetables in a large bowl. Reserve the peas. Pour the vinegar over the sala and mix. Add pepper to taste. When salad is mixed to your preference, gently fold in the peas so that they don't get squashed.
4. Vinegar dressing should cover the salad. If, like me, you have added extra cans of other vegetables, you might need to make another batch of dressing.
5. Cover and refrigerate. Salad is best 24 hours after preparation, when the vegetables have had a chance to absorb the dressing. Serve with a slotted spoon.