From Mimi’s recipe box
I have to admit, I usually have a serious aversion to most canned vegetables, but the recipe for this bean salad was written out on two separate index cards, so I figured it must be pretty good. At the very least it is super easy to make!
I started by assembling the ingredients and chopping my onion and pepper.
Next, the beans, pepper, and onions get dumped in a bowl.
The oil, vinegar, sugar, salt, and pepper get mixed together and poured in. I used olive oil because I had it on hand, but don’t recommend it because it solidified in the fridge!
Once everything is mixed together, pop it in the fridge overnight to marinate, and then it is done!
One of the recipe cards suggested serving in lettuce cups, but I wasn’t that fancy.
This was a super easy side dish, and it tasted good despite my weird vendetta against canned green beans. It was a little on the sweet side so I would probably reduce the sugar a bit if I made it again, and I would like to experiment with using different vinegars and adding some herbs to enhance the flavor profile. The recipe is a good blank canvas to make this salad your own!
Overnight Bean Salad
Recipe by
Servings
8-10 servings
Prep time
10 min
Cooking time
—
Calories
who’s counting?
Ingredients
- 1 can French cut green beans, drained
- 1 can wax beans, drained
- 1 can kidney beans, drained
- 1/2 cup chopped green pepper
- 1/2 cup chopped onion
- 1/2 cup salad oil
- 1/2 cup vinegar
- 3/4 cup sugar
- 1 tsp salt
- 1/2 tsp pepper
Directions
- Combine beans, green pepper, and onion in a bowl.
- Blend together the rest of the ingredients.
- Pour over the beans and chill in the refrigerator overnight or at least 6 hours
Notes
Feel free to use any oil or vinegar you have on hand, but note that some oils will solidify in the fridge.
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