Recipe: Confetti Bean Salad
Description: I adapted my grandmother's 3 bean salad to come up with this colorful, flavorful version.
Ingredients: [{"text": "1 cup(s) sugar"}, {"text": "3/4 cup(s) cider vinegar"}, {"text": "1/2 cup(s) vegetable oil"}, {"text": "3/4 teaspoon(s) salt"}, {"text": "1/4 teaspoon(s) pepper"}, {"text": "1 can(s) green beans"}, {"text": "1 can(s) yellow wax beans"}, {"text": "1 can(s) kidney beans"}, {"text": "1 can(s) black beans"}, {"text": "1 can(s) garbanzo beans"}, {"text": "1 can(s) great northern beans"}, {"text": "1 large onion, chopped"}, {"text": "1 large green bell pepper, chopped"}, {"text": "1/2 large red bell pepper, chopped"}]
Instructions: Combine sugar, vinegar, oil and salt and pepper in a large bowl. Mix well.
Drain all beans, rinse in cold water, drain and add to bowl. Add onions and peppers. Mix well. Marinate in refrigerator for 24 hours for best flavor.
NOTES: You can use any type of canned bean you prefer - cannelini, great northern, pinto, red beans, small white, cranberry, etc.
