Saturday, September 3, 2016

Marinated Bean Salad

Are you looking for an easy and seasonal side salad for you Labor Day Potluck?  Look no further because I, my friend, have you covered.

When I was last at the Farmers Market I bought a couple of bags of Green and Yellow Beans.  We have had them for dinner a couple of times but there are only 2 of us now and I haven't yet learned how to pare down my shopping.  Normally, I would just can or freeze the remaining beans but we are moving here in a few weeks and all my equipment is packed away.

I mentioned yesterday, when I posted my Weekly Menu, that we had a potluck rememberance for my cousin's wife to attend today.  Perfect way to use up the remaining beans.  This recipe is easy, peasy and very tasty.  You can easily make it your own by using your favorite beans and adding more or less varieties.  You can use fresh beans, canned beans, frozen beans or a mixture. You can use 3 beans as I did or add a couple more.  It is perfect for potlucks because, while it should chill for a few hours to meld the flavors, there is nothing that will go bad if it sits out for a few hours.

Marinated Bean Salad

1 lb green beans, trimmed, blanched and cut into uniform pieces
1 lb yellow beans, trimmed, blanched and cut into unifor pieces
1 (15 oz) can Great Northern bean, rinsed and drained
2 stalks celery, diced
1/2 lge bell pepper, diced
1/2 c. sweet onion, diced
1/2 c. apple cider vinegar
1/4 c. olive oil
3 T. sugar
1 t. garlic paste or 1 clove garlic, minced
salt and pepper to taste

Combine beans, celery, bell pepper and onion in a large bowl.  In a small bowl, whisk together the vinegar, oil, sugar, garlic, salt and pepper.  Pour over bean mixture and toss to coat.  Let refrigerate at least 3 hours or overnight before serving.  Print Recipe


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