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 caloriescarbohydrate: 34.4 gcholesterol: : -fat: 9.7 gfiber: 6.2 gprotein: 4.9 gsaturatedFat: 0.7 gservingSize: -sodium: 447.2 mgsugar: 20.6 gtransFat: : -unsaturatedFat: : -
Directions Make-Ahead Summer Bean Salad
Directions
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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.
While sauce is cooling, gently mix kidney beans, wax beans, green beans, bell pepper, and green onions together in a large bowl.
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.