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Yiayia's Bean Salad in a white ramekin.
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Yiayia's Bean Salad

Loaded with protein-rich beans, crunchy veggies, and a sweet vinaigrette, this dish is yummy way to fuel your body! Perfect for summer barbeques or picnics, this quick and easy salad is a crowd pleaser. Not to mention, you can customize it to fit your family’s needs.
Course: Salad, Side Dish, Snack
Keyword: bean salad, beans, summer recipe

Ingredients

  • 1 15oz. can kidney beans
  • 1 15oz. can cannellini beans
  • 1 15oz. can green beans
  • 1 15oz. can wax beans
  • 1 15oz. can chick peas
  • 1 Vidalia onion thinly sliced
  • 1 red bell pepper thinly sliced
  • 1 green bell pepper thinly sliced
  • ¼ tsp dry mustard
  • ¼ tsp horseradish
  • ½ cup oil
  • ⅔ cup red wine vinegar
  • ¾ cup sugar

Instructions

  • PREP THE BEANS: Place all of the beans in a colander, rinse with water, and drain thoroughly. Add the beans to a large bowl. Thinly slice the onions and peppers and add them to the bowl with the beans. Set aside.
  • PREP THE DRESSING: In another container, mix the dry mustard, horseradish, oil, red wine vinegar, and sugar. Pour the dressing over the bean mixture and mix thoroughly.
  • Store the bean salad in an airtight container. For best results, refrigerate for 4 hours before serving.