Bean Salad

One of my favorite salads is bean salad. Could be 3, 4, 5 or whatever bean salad, it's up to you. My grandma made it all summer. It doesn't have mayo or eggs, so it is good in the heat. The longer it sits, the better it is. What's not to love.

This is how I do it.

Bean Salad

5 (15 oz.) cans of beans. I usually use green, wax (if I can find them), garbanzo, butter, kidney, black, whatever you like

1 purple onion, coarsely chopped

1 bell pepper (any color), coarsely chopped

1 large stalk of celery, chopped

3/4 cup sugar

1/2 cup olive or vegetable oil

1/2 cup vinegar

1/2 t. salt

1/2 t. pepper

2 T. balsamic vinegar

Rinse all the beans under cold water and put in a large bowl.  Add the chopped vegetables and stir. In a bowl, mix the remaining ingredients.

Pour over bean mixture and stir it up.

Let sit - marinate - for a few hours, stirring whenever you walk by.

Keep in the fridge until it is gone.