Bean Salad

Easy, flavorful, and customizable!
Ingredients:

  • 1 can beans (I like kidney)
  • 1 can other beans (I like wax)
  • 1 can other other beans (or quartered artichoke hearts)
  • 4 chopped green onions
  • 2 pressed garlic cloves
  • 2 diced stalks celery (I’ve substituted yellow bell pepper before and it was good)
  • 1/4 cup vegetable oil
  • 1/4 cup cider vinegar
  • 1/4 cup white/golden balsamic (or white wine if you must)
  • 1 tablespoon honey or sugar
  • 1/4 teaspoon pepper of some kind (cayenne is a general favorite, but I usually go for smoked paprika)

Just stir it all together, put it in an air-tight container and refrigerate at least over night, turning the container over at least once.  You can also keep  it in a covered bowl and stir it occasionally.

If you’re in a hurry, use 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder in place of the garlic & onions.  That you can serve right away with so much digestive, uh, discomfort.

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