Three Bean Salad for a Crowd
- Ready In:
- 10mins
- Ingredients:
- 15
- Serves:
-
24
ingredients
- 2 (14 ounce) cans dark red kidney beans
- 2 (14 ounce) cans cut green beans
- 2 (14 ounce) cans yellow wax beans
- 2 (14 ounce) cans garbanzo beans (chickpeas)
- 2 (14 ounce) cans cannellini beans (white kidney beans)
- 1 very large onion, cut into quarters and sliced thinly
- 1 green bell pepper, cut into quarters and sliced thinly (red bell pepper works too if you prefer that taste)
- 1 1⁄4 cups cider vinegar (I use Mrs. Bragg's natural)
- 1⁄2 cup extra light olive oil
- 1 1⁄4 cups water
- 1 teaspoon black pepper
- 1⁄2 teaspoon salt (I use fine grain sea salt)
- 1⁄2 teaspoon celery salt
- 1 teaspoon dried oregano
- 6 (1/16 ounce) packets , splenda (taste as you add, as some people don't like it too sweet and others want it sweeter) or 1 1/2 cups sugar (taste as you add, as some people don't like it too sweet and others want it sweeter)
directions
- 1. Open each can of beans, drain and rinse very well in a colander and pour into a very large pot.
- 2. Add sliced onion and bell pepper to beans.
- 3. In a separate bowl, mix vinegar, oil, water, and all seasonings. Whisk together until emulsified.
- 4. Pour dressing over beans and give them a quick stir.
- 5. Cover and refrigerate, mixing the beans once each day, so that they marinate evenly.
- 6. Drain and serve.
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RECIPE SUBMITTED BY
Pesto lover
United States