Marinated Confetti Bean Salad

4 (14 oz.) cans of beans, drained and rinsed well
1/2 cup chopped sweet or green onion
1/2 cup diced bell pepper
1/2 cup white or red wine vinegar
1/2 cup sugar
1/2 cup oil (canola)
1 tsp. salt
1/2 tsp. pepper
1 tsp. dry mustard
1 tsp. oregano or basil

Drain four different cans of beans and pour into a bowl or a plastic container with a lid. You can use kidney, red, black, white, garbanzo, chopped green beans, etc., whatever you have on hand. You can even substitute a can of corn for one of the cans of beans. Add the chopped onions and peppers. Stir together the vinegar, sugar, oil, and spices until sugar is dissolved. Pour over the beans and mix well. Marinate for at least several hours; the salad is better on the second day. The colorful mix in this photo are kidney beans, black beans, corn, great white Northern beans, green beans, green bell pepper, and sweet onion. 


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