So she’s not my aunt, but she is someone’s. Growing up I would never even dare taste a bean salad let alone make one. However, starving while out at the beach one day, I was cornered with this, my only sustenance and can I say that since that moment I was not only a convert but a Beano stock holder.
I adapted that version and have since made it one of my signature BBQ/Potluck/quick in a pinch wow ‘em salads.
3/4 Cup Red or Balsamic Vinegar
1/2 Cup Olive Oil
1/4 Cup Extra Fine Fruit Sugar
1/2 teaspoon salt
Pepper to Taste
Combine ingredients in an air tight container and shake well to dissolve the sugar.
Allow to stand for about and hour or at least the time to prepare the salad ingredients, if you are in a hurry.
3 Cans of Beans (garbanzo, turtle, romano etc.)
1 Cup Fresh Green Beans (Trimmed and sliced to 1″ inch lengths) ** – measure to get correct number
1 Red Pepper
1 Yellow Pepper
2 Celery Stalks
1 Red Onion (Small)
2 Cloves of Garlic
2 Tablespoons Finely Chopped Flat Leaf Parsley (optional, if you’re feeling decorative)
Rinse the canned beans well and set aside in a large bowl.
Peel and mince the garlic.
Trim and slice green beans to 1″ inch lengths. Clean and trim the remaining vegetables and chop each into about a 1/2″ dice.
Add everything to the beans, including the dressing and toss well to coat.
This salad can be served immediately or made ahead to marinate up to a day ahead for a more thorough flavor.