by Jane Godfrey
Serves: 4 people. Preparation time: 15 minutes + overnight chill.
For the Salad:
- 1 15 oz. Can Red Kidney Beans (Goya)
- 1 15 oz. Can Pinto Beans (Goya)
- 1 15 oz. Can Great Northern Beans (Goya)
- 1 15 oz. Can Cut Green Beans (DelMonte)
- 1 15 oz. Can Cut Yellow (Golden) Wax Beans (DelMonte)
- ½ C. Salad Oil
- ¾ C. Sugar
- ½ C. Cider Vinegar
- ¼ C. Diced Onion
- ¼ C. Diced Green Peppers
- ½ t. Salt
- ¼ t. Black Pepper or ½ t. Dry Mustard
Open each can and drain off the liquids. Place all 5 Beans in a large mixing bowl.
In another bowl or jar, mix all the Dressing ingredients. Pour the Dressing on the Beans and gently fold in with a wooden spoon.
Cover with plastic wrap and place in the refrigerator overnight. Before serving, fold the ingredients again and serve in individual dishes or family style. The variations are endless.
”Bean Salad” - These cold Salads have been used since the 19th century especially for picnics and informal dinners. Farmers made them and added a sweet/tart vinaigrette dressing. Back then, Vinaigrette was associated more with the French, today, Vinaigrette is more associated with the Italians.
