Make-Ahead Summer Bean Salad

Perfect for unexpected guests or summertime parties, this make-ahead bean salad can be kept frozen for weeks!

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 238 Calories

Ingredients

• 1 (14.5 ounce) can wax beans, drained
• 1 cup diced green bell pepper
• 1 (19 ounce) can dark red kidney beans, rinsed and drained
• 1 (14.5 ounce) can cut green beans, drained
• 4 medium green onions, cut into 1/4-inch pieces
• 0.75 cup white sugar
• 0.33333334326744 cup canola oil
• 0.66666668653488 cup white vinegar
• 0.25 teaspoon freshly ground black pepper, or more to taste

Recipe Instructions

Step 1

Combine sugar, vinegar, oil, and pepper for sauce in a saucepan. Cook, stirring, over medium-low to low heat until sugar is dissolved, 3 to 5 minutes. Remove from heat and let cool slightly.

Step 2

While sauce is cooling, gently mix kidney beans, wax beans, green beans, bell pepper, and green onions together in a large bowl.

Step 3

Pour slightly cooled sauce over veggie mixture and stir to coat. Cover with plastic wrap and marinate in the refrigerator for at least 12 hours before serving or freezing, stirring once or twice if possible. To serve, drain and serve with a slotted spoon.