Three Bean Salad for a Crowd |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 24 |
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This is quick and delicious. Best made 2-3 days in advance of the party, so it's one less thing you have to do on the day of the party. I have cut down on the oil that is usually used for this salad, but it's not missed. I use Splenda instead of sugar, but you can substitute sugar if you prefer it. 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. 1. Open each can of beans, drain and rinse very well in a colander and pour into a very large pot.
2. 2. Add sliced onion and bell pepper to beans.
3. 3. In a separate bowl, mix vinegar, oil, water, and all seasonings. Whisk together until emulsified.
4. 4. Pour dressing over beans and give them a quick stir.
5. 5. Cover and refrigerate, mixing the beans once each day, so that they marinate evenly.
6. 6. Drain and serve.
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