Red and Green Bean Salad
Serves 4 to 6
I absolutely love a good bean salad, and have a great recipe for my mother's four bean salad, which is in the similar and related recipes links. However, sometimes I want a smaller amount for an easy side dish, perhaps to serve with sandwiches or wraps. This bean salad fits the bill. It uses canned kidney and green beans, so it comes together very quickly. You just need to plan ahead so there is time for the flavors to blend.
- 1 can (14.5 ounces) cut green beans, drained
- 1 can (15.5 ounces) red kidney beans, rinsed and drained
- 1/2 medium sweet onion, chopped
- 1/2 medium green bell pepper, chopped
- 1/2 medium red bell pepper, chopped
- 1/3 cup apple cider vinegar
- 1/3 cup honey
- 2 tablespoons canola or other vegetable oil
- 1 teaspoon celery seed
- Salt and pepper to taste
Place the beans and chopped vegetables in a medium bowl. In another medium bowl, whisk together the vinegar, honey, oil, celery seed, salt and pepper until well combined. Add the beans and vegetables and toss until well combined. Refrigerate for at least two hours or overnight.
Notes: I prefer to use no-salt-added or low-sodium canned beans. You can certainly use fresh green beans and/or kidney beans if you have the time to cook them. If you prefer fresh celery to the dried seeds, which work perfectly well in this recipe, chop a small rib and add to the vegetables. Leftovers keep well in the refrigerator for about one week and are delicious with another dinner or lunch. This recipe can be made in any amount using any ratio of kidney beans to green beans. There is enough dressing for at least one more can of either bean.