I combined a few recipes to get what I wanted, but most of what’s below is based on this from Food.com. You make it day before, you can use any canned goods you wish, it makes a lot and it lasts for days – Brock and I had the leftovers all week in a variety of combinations – enjoy!
Four (or Five!) Bean Salad
1 can EACH (398 mL/19 oz) chickpeas, red kidney beans AND black beans (only 2 cans works too!) – drained and rinsed well
1 can EACH (398 mL/19 oz) green beans AND wax beans, drained well
2 celery stalks, finely diced
1 red pepper, finely diced
1 small red onion, thinly sliced into quarter moons
1/2 c. chopped fresh flat leaf parsley (add this last, right before serving)
1/2 c. red wine vinegar
2 T. balsamic vinegar
1/3 c. canola oil
1/4 c. sugar
2 cloves of garlic, minced
1 t. Worcestershire sauce
1 t. salt AND 1/4 t. freshly ground pepper
Combine all of the ingredients except for the parsley into a large bowl and stir well, and in a medium bowl, whisk together all of the dressing ingredients – whisk until the sugar has dissolved. Pour all of the dressing over the salad ingredients and toss to coat then cover and refrigerate overnight, stirring occasionally if you can remember to!
When you’re ready to serve, give it all a good stir again, pour off the majority of the dressing and sprinkle with the fresh parsley. As the salad sits, more dressing will collect, so don’t ever worry about the salad getting too dry. Serve with a slotted spoon, alongside just about anything!
- Category: Beans, Make-ahead, Salad