Here is a fabulously easy and quick-to-make bean salad from David Bradbury. This bean salad is a perfect complement to many of Summer time's grilled entrees. It was sent to Spirit Living by his sister Pat Haddon! I've been fortunate to know Pat since we were both about 14 years old. (I won't say how long ago that was, however!) - Evelyn
David’s Very Beany Bean Salad
Makes 10 servings
Multi-Bean Salad with wonderful kinds of beans and a zesty flavor!
Prep Time: approx. 30 Minutes.
Cook Time: approx. 3 Minutes.
Ready in: approx. 35 Minutes.
1 (14.5 ounce) can green beans
1 (14.5 ounce) can wax beans
1 (15.25 ounce) can red kidney beans
1 (15 ounce) can garbanzo beans
1 (15 ounce) can black beans
1 red onion, chopped
1 green bell pepper, chopped
3/4 cup red wine vinegar
3/4 cup white sugar
3/4 cup vegetable oil
3/4 teaspoon ground dry mustard
Few shakes of red pepper flake to taste
1/2 teaspoon dried tarragon
1 1/2 teaspoons dried cilantro or parsley
Directions:
Empty out canned beans into colander in the sink, rinse well with water. Shake the colander to drain out excess water. Let it drain in the sink for a bit while you are chopping onion and green bell pepper.
In a large bowl, add the beans, onion and green pepper. Set aside.
In a small saucepan, mix the vinegar, sugar, oil, mustard, red pepper flake, tarragon and cilantro or parsley. Cook and stir over medium heat until sugar dissolves. Remove from heat and pour over bean mixture. Stir until all ingredients are coated. Pour the content into a serving bowl with a lid and cover it.
This is best if it is left to marinate for a few hours in the refrigerator and stirred occasionally.
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