Bean Salad

I found this recipe in a stitching magazine from the 1960’s. It is one of my favorite salads to pick up at the deli but now I have a recipe so I can make it myself.

Bean Salad

• 1 15 oz can green beans
• 1 15 oz can butter beans or lima beans
• 1 15 oz can yellow wax beans
• 1 15 oz can red kidney beans

Strain juice from all beans. Pour cold water over kidney beans to remove red coloring. Combine all beans in a bowl and mix together.

Mix together:
• 1/4 cup white sugar*
• 1/4 cup white vinegar
• 2 T. Wesson oil
• 1 diced medium onion

*Healthy Option: unrefined sugar (Sucanat or Rapadura)

Pour over beans; cover and refrigerate over night, stirring once or twice. This salad is best made a day ahead and refrigerated overnight.