I love an old-fashioned bean salad. There are so many variations of this dish, but the nice thing is that you can pretty much let your pantry determine the kind of bean salad you will be making. Whatever types of beans or legumes you have can go in this salad, and they don’t all have to be beans. I recently made this recipe in about five minutes, and part of that time was spent opening the cans! That’s why I’m calling it easy bean salad. And keep in mind that this would be a nice side dish for your Easter brunch or dinner. It’s a make ahead dish that is colorful, flavorful, and loved by most. All of the cans were the 15 ounce size.
- 1 can green beans, drained
- 1 can wax beans, drained
- 1 can kidney beans, drained
- 1 can garbanzo beans, drained
- 1 can white hominy, drained
- 1 can black-eyed peas, drained
- 1 red onion, chopped
- 1/2 cup vegetable oil
- 1/2 cup vinegar (I used distilled)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup white sugar (I used 4 tablespoons honey instead)
- 2 teaspoons sesame seeds (optional)
- Put the beans and onion in a large bowl. Mix the oil, vinegar, salt, pepper, and sugar (or honey) in a separate bowl and pour over the beans. If you are using honey, and the dressing is too tart, add more honey. Gently mix to combine all ingredients.
- Cover and refrigerate for a few hours before serving. Will keep several days in the fridge.
- Note - Canned mushrooms, canned corn and/or frozen peas that have been thawed can also be added.