Four-Bean Salad

Serves 8 to 10

Bean salad is a popular side dish that varies greatly from one family to the next. This recipe, which came from my mother, is my favorite. It is very easy, healthy and delicious. If you have fresh green or yellow beans from the garden, you can cook them in lightly salted boiling water just until tender and use them in place of canned.

Ingredients

• 1 can (about 15.5 ounces) cut green beans (see notes below)
• 1 can (about 15.5 ounces) cut yellow beans
• 1 can (about 15.5 ounces) red kidney beans
• 1 can (about 15.5 ounces) chickpeas
• 1 green bell pepper, chopped
• 1 medium onion, chopped
• 2 ribs celery, chopped
• 2/3 to 3/4 cup granulated sugar, depending on taste
• 2/3 cup apple cider vinegar
• Salt and pepper to taste
• 1/3 cup canola or other vegetable oil

Rinse and drain beans; toss with the vegetables. Thoroughly blend together the dressing ingredients. Pour dressing over beans and toss. Refrigerate overnight before serving.

Notes: Through the years, the size of canned beans, as all canned items, has become smaller. Just use whatever size is closest to the amount given and keep the remaining ingredients the same. If you want to make a lesser amount of salad, look for beans in half-size cans or omit the yellow beans. I prefer to use no-salt-added or low-sodium canned vegetables and beans, but that choice is yours. Bean salad will keep in the refrigerator for up to one week.

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