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  • Writer's pictureKate

Like Fine Wine

Ha!! Tricked you!! You thought you were going to read a classy post about wine, but nope, it's about Bean Salad!!!

I am not sure when Bean Salad became something I craved, instead of something I scraped to the side of my plate and threw away when no one was looking. But sometime it happened, and I just want to eat it all the time. And since I always have a random set of canned beans in the house, it only takes a few minutes. I like two varieties, the sweet kind and the sour kind. This happened to be sweet and I am eating it with every meal and for snack.s I mean, beans are good for you, right?

5 Bean Salad

(Here's the thing, I use whatever I have - so today's bean salad had garbanzo,

kidney, black, green, and corn)


  • 1 (14.5 ounce) can green beans, drained and rinsed

  • 1 (14.5 ounce) can wax beans, drained and rinsed

  • 1 (15.5 ounce) can garbanzo beans, drained and rinsed

  • 1 (14.5 ounce) can kidney beans, drained and rinsed

  • 1 (14.5 ounce) can black beans, drained and rinsed

  • 1/2 cup chopped green pepper

  • 1/2 cup chopped onion

  • 1/2 cup chopped celery

  • 1/2 cup oil

  • 1/2 cup apple cider vinegar

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 3/4 cup white sugar


  1. Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.

  2. Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving. (Unless you are me, and then eat it as soon as you can get a plate, but it really does get better if you wait)

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