Bean Salad

My mom has been making a similar bean salad for years. (This recipe may actually be the reason my dear husband asked for my hand in marriage.) I’ve tweaked the recipe a bit, while still retaining the mom magic that inspired it.  

Stress Scale: ✅ | Prep time: 10 min | Total time: 10 min + a few days | Servings: 6

INGREDIENTS:

• 1 (14 oz.) can cut green beans, drained 

• 1 (15 oz.) can garbanzo beans (aka chickpeas) or wax beans, drained 

• 1 (15 oz.) can kidney beans, drained

• 1 (15 oz.) can baby lima beans, drained 

• 1 small white onion, diced

• 2 stalks celery, diced 

• ¾ cup sugar

• 2/3 cup white vinegar

• 1/3 cup vegetable oil

• 1 t salt

• 1 t pepper

DIRECTIONS:

1. Add all ingredients to a bowl. Mix.

2. Cover and place in fridge for 1-3 days.

3. Serve. Take your bow.  

TIP: Don’t rush the process. The beans marinate to perfection after a few days in the fridge.