Three Bean Salad for a Crowd

Recipe by Pesto lover
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 10mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
  • 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 14
    cups cider vinegar (I use Mrs. Bragg's natural)
  • 12
    cup extra light olive oil
  • 1 14
    cups water
  • 1
    teaspoon black pepper
  • 12
    teaspoon salt (I use fine grain sea salt)
  • 12
    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)
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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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