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Pam Grimwood
Pam Grimwood ·

Summer Solstice Salad Day #2

I remember my mom making this Bean Salad when I was a kid and to me its summer comfort food. Even in her last summer with us she made me a few tupperware bowls to take home after a visit. After she passed I found several copies in her recipe box, which I kept. I'll cherish the card always. Here is her recipe for you all to enjoy!

Bean Salad

14 oz can of green beans drained
14oz can yellow beans, drained
14 oz can red kidney beans, drained and rinsed
1/2 cup chopped celery
1/2 medium green pepper, diced
3/4 of a red onion diced

Dressing:
1/2 cup oil of choice
1/2 cup wine vinega
1/2 cup white sugar
1/4 tsp salt
pepper to taste

Mix the first six ingredients together in a large bowl.
Combine all ingredients for the dresssing and pour over the bean mixture and toss.
Refrigerate for at least 5 hours to allow flavours to meld together, stirring occasionally.

Will keep for several days in the fridge.

Makes a great addition to any lunch or dinner or a great item for a picnic.
Wonderful addition to a pot luck bbq as well.

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