Make-Ahead Summer Bean Salad recipe

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Ingredients

¾ cup white sugar
⅔ cup white vinegar
⅓ cup canola oil
¼ teaspoon freshly ground black pepper, or more to taste
1 (19 ounce) can dark red kidney beans, rinsed and drained
1 (14.5 ounce) can wax beans, drained
1 (14.5 ounce) can cut green beans, drained
1 cup diced green bell pepper
4 medium green onions, cut into 1/4-inch pieces

Nutrition Info

238.2 calories
carbohydrate: 34.4 g
cholesterol: : -
fat: 9.7 g
fiber: 6.2 g
protein: 4.9 g
saturatedFat: 0.7 g
servingSize: -
sodium: 447.2 mg
sugar: 20.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine sugar, vinegar, oil, and pepper for sauce in a saucepan. Cook, stirring, over medium-low to low heat until sugar is dissolved, 3 to 5 minutes. Remove from heat and let cool slightly.

  2. While sauce is cooling, gently mix kidney beans, wax beans, green beans, bell pepper, and green onions together in a large bowl.

  3. Pour slightly cooled sauce over veggie mixture and stir to coat. Cover with plastic wrap and marinate in the refrigerator for at least 12 hours before serving or freezing, stirring once or twice if possible. To serve, drain and serve with a slotted spoon.

Recipe Yield

8 servings

Recipe Note

Freezes beautifully! I always keep a batch or two of this frozen, ready for unexpected company, or just for summertime ease. Guests will never know you made it weeks in advance. So simple, but this salad always gets compliments and requests for the recipe. A healthy and cooling addition to any summer lunch or dinner--pulling this out of the freezer really helps out when you're caught short or it's too hot to be stuck in the kitchen! Can be made and kept fresh in the fridge for several days before serving, or frozen (undrained) for several weeks.

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