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four bean marinated summer salad

Easy Four Bean Marinated Summer Salad With Celery Seed

Amber Bondar
This is such a great bean salad recipe to have on hand during the summer months. It makes a very large batch that's tasty with a mix of four beans and crunchy fresh vegetables. A dash of celery seed in the simple salad dressing brings this flavorful dish together. It's a real crowd pleaser.
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Prep Time 10 minutes
Course Salad, Side Dish
Cuisine American, Canadian
Servings 10

Equipment

  • 1 Large Salad Bowl
  • measuring cup
  • knife
  • Cutting board

Ingredients
  

  • 3.5 Cups Canned Yellow Wax Beans 2 Small Cans, Drained
  • 3.5 Cups Canned Green Beans 2 Small Cans, Drained
  • 2 Cups Canned Red Kidney Beans 2 Small Cans, Drained
  • 3.5 Cups Chickpeas 1 Large Can, Drained
  • 1 Cups Green Pepper Chopped
  • 1 Cup Red Onion Diced
  • 2 Cup Celery Chopped

Salad Dressing

  • 1 Cup Vegetable Oil
  • ¾ Cup White Sugar
  • 1 Tsp Celery Seed
  • ¾ Cup White Vinegar

Instructions
 

  • In a large salad bowl add all the beans once drained.
  • To that add the washed, deseeded, chopped green pepper.
  • Peel and dice the red onion. Measure and add to the salad.
  • Wash and chop the celery. Measure and add to the salad.
  • Measure and stir all the simple salad dressing ingredients together.
  • Pour the salad dressing over the salad and mix well.
  • Cover and refrigerate for a minimum of 8 hours before serving.
  • Stir the marinating salad once or twice during the 8 hr period to redistribute the vegetables and marinade.
Keyword BBQ sides, beans, easy side dish, summer salad
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