Mary's Bean Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 13mins
SERVES: 10
YIELD: 1/2 Gallon
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 1. In a colander, drain the beans and rinse under cold water. Shake the beans to release all the water and let drain for a few minutes (be sure to rinse ALL the juice off the beans until the water runs clear and they're not sticky).  Put all the beans in a large glass or plastic bowl.
  • 2. Combine the granulated sugar and water in a microwave safe bowl and microwave 3-4 minutes until the sugar is dissolved.  Remove from microwave, and then add salt & chili flakes (if using).  Stir to incorporate, make the sugar is fully dissolved and then set aside.
  • 3. Prepared the bell pepper, onion, and celery then add to the bowl with the drained beans.
  • 4. Add vinegar to the marinade, stir to combine, then pour marinade over the salad and give it all a stir. Transfer the salad to a half-gallon Mason jar, or 2 quart size Mason jars (or, any other clean glass container you like).
  • 5. Seal the jars with lid(s) and shake to distribute the marinade over the top of the beans. Leave on countertop for a few hours, then refrigerate. If the marinade doesn’t cover the beans completely, then you'll need to shake the jar(s) every once in a while to redistribute the ingredients.
  • 6. Let sit for a minimum of 24-hours before serving.
  • 7. The salad will keep 4-6 weeks stored in the refrigerator. Serve using a large slotted spoon to allow the marinade to drain back into the jar.
  • 8. Note: Once the bean salad is gone, I like to use the left over marinade as a dressing on green salad or pasta salad.
Advertisement