Make-Ahead Summer Bean Salad

Freezes beautifully! I always keep a batch or two of this frozen, ready for unexpected company, or just for summertime ease. Guests will never know you made it weeks in advance. So simple, but this salad always gets compliments and requests for the recipe. A healthy and cooling addition to any summer lunch or dinner--pulling this out of the freezer really helps out when you're caught short or it's too hot to be stuck in the kitchen! Can be made and kept fresh in the fridge for several days before serving, or frozen (undrained) for several weeks.

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

Ingredients

• ¾ cup white sugar
• 1 (14.5 ounce) can wax beans, drained
• ⅓ cup canola oil
• 1 cup diced green bell pepper
• ¼ teaspoon freshly ground black pepper, or more to taste
• ⅔ cup white vinegar
• 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

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.