Make-Ahead Summer Bean Salad

This make-ahead, freezer-friendly, bean salad features kidney beans, wax beans, green beans, bell pepper, and scallions tossed in a sweet, vinegary dressing.

• 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

Make sauce: Combine sugar, vinegar, oil, and pepper in a small 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

Meanwhile, make salad: Toss kidney beans, wax beans, green beans, bell pepper, and green onions together in a large bowl until combined.

Step 3

Pour slightly cooled sauce over vegetable 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.

Step 4

To serve, drain and portion with a slotted spoon.