Make-Ahead Summer Bean Salad

This make-ahead, freezer-friendly, bean salad recipe features kidney beans, wax beans, green beans, bell pepper, scallions, and a sweet vinaigrette.

• 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 black pepper in a small saucepan over medium-low to low heat; cook and stir until sugar is dissolved, 3 to 5 minutes. Off heat, cool slightly.

Step 2

Toss kidney beans, wax beans, green beans, bell pepper, and green onions together in a large bowl until combined. Pour slightly cooled vinaigrette over bean-vegetable mixture; toss to coat.

Step 3

Cover the bowl with plastic wrap; marinate in the refrigerator before serving or freezing, at least 12 hours, stirring once or twice.

Step 4

Drain salad; serve using a slotted spoon.