Marinated bean salads of any flavor/ingredient combination are awesome because they:
- Are great when you need to make a covered dish ahead of time because they need to sit and marinate to be good
- Honestly, they are not fit to eat unless they have at least set overnight with an occasional stir
- Are colorful to serve up anywhere
- Keep well
- Come in many spice and herb flavor combinations
- I like it fairly simple as far as the marinade (dressing) goes
- Don't need the exact vegetable combination when it comes to getting the awesome flavor
- I.e., raid the pantry people!
- Cheap to make
- Feeds a lot of folks
1 each 8oz(+-) can lima beans
1 each 8ox (+-) can cut green beans
1 each 8oz (+-) can red kidney beans
1 each 8oz (+-) can bean sprouts
1 medium sweet onion, diced or sliced
1 green pepper, chopped **
2/3 cup vinegar***
1/2 cup oil****
1/4 cup sugar
1/2 teaspoon salt
In measuring cup, stir vinegar, sugar, and salt together until
Stir in oil.
Drain and rinse the canned items well.
Dump all the veggies into a plastic container with lid (sized to fit your goods).
Stir marinade again and pour over veggies.
Refrigerate over night. Stir when you think of it.
I made mine industrial size for a family gathering. I doubled the above marinade recipe.
1 can cut sweet corn
1 can baby corn whole ears
1 can garbanzo beans
1 can green peas
1 half red bell pepper, chopped
1 half orange bell pepper, chopped
1 half yellow bell pepper, chopped
**The peppers added beautiful color. The garbanzo beans and whole baby corn ears added extra texture changes.
***Vinegar types only matter in that white vinegar does not add that brown color to the finished dish.
****Oil types are up to you. I used canola because that is what I had. Light olive oil, corn oil, or..... You choose.