Now that the weather has finally warmed up, it’s time to start planning picnics, BBQs and anything that remotely reminds us of summer. Whether you are hosting or attending these fun gatherings, I have a simple and delicious recipe that will pair well with the summer weather. The following bean salad dish is a combination of an old recipe book my mom used in the 90s and a touch of our family’s own flair!
What you’ll need:
- 1 14oz can of yellow beans
- 1 14 oz can of green beans
- 1 19 oz can of red kidney beans
- 1 19 oz can of white kidney beans
- 1 19 oz can of chickpeas
- ½ of a red onion, chopped
- ¼ of red, green and yellow peppers chopped
- ½ cup of sugar
- 1/3 cup of vinegar
- 2/3 cooking oil
What to do:
Step one: In a large colander, drain and rinse beans with cold water.
Step two: Pour beans and peppers into a large bowl.
Step three: Combine sugar, oil and vinegar into a large microwavable measuring cup.
Step four: Microwave for one minute.
Step five: Stir for two minutes or until sugar is dissolved.
Step six: Pour dressing onto bean mixture and toss until beans are coated.
Step seven: Cover bowl and let chill for 24 hours.
In total, making the bean salad only takes 15 minutes (excluding chilling time) and serves eight people.
Whenever I am asked to bring something to a family BBQ, my go to used to be offering up reusable cups and plates, but now that I have this super easy and refreshing bean salad recipe, I’m expected to bring it every time!
a quarter young 