Bean Salad – Gluten Free




By Noreen Doll.

Bean salad is a great dish to have when the weather is hot.

Quick and Easy Bean Salad by Crafty Journal

It’s cool and refreshing, and can make a nice meal when served on shredded lettuce.

And it’s quick and easy to make.

Quick and Easy Bean Salad by Crafty Journal

I like to use green beans, white beans of some kind, and kidney beans for a variety of color, but you can use any kind of beans you like.

Quick and easy Bean Salad by Crafty Journal

Ingredients.

3 16 ounce cans of beans: green, navy, kidney, yellow wax, butter beans

1 Bell Pepper

1 Onion, yellow or purple

3/4 Cup Apple Cider Vinegar

1/3 Cup Olive Oil, or other Oil

1/4 Cup Sugar

1 Teaspoon Salt

Dash Pepper

How to Make Bean Salad.

1. Open each can of beans and drain.

If the liquid on the beans is cloudy, as some beans such as kidney beans are, rinse the beans and drain.

Quick and easy Bean Salad by Crafty Journal

2. In a large bowl, add the beans.

Quick and easy Bean Salad by Crafty Journal

3. Chop the bell pepper into bite size pieces and add to the bowl.

4. Cut the onion in half length wise, and slice into thin rings. Add to the bowl.

Quick and easy Bean Salad by Crafty Journal

5. Pour the apple cider vinegar and olive oil over the beans.

Add the sugar, salt, and pepper.

6. Mix well.

Quick and easy Bean Salad by Crafty Journal

Pour the bean salad into a bowl just large enough to hold it, so most of the ingredients will be in the liquid.

Cover and refrigerate.

7. After a few hours, stir the salad so all the ingredients can marinate.

Quick and Easy Bean Salad by Crafty Journal

To serve, alternate layers of shredded lettuce and bean salad.

Noreen Doll

Crafty Journal

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