There are a lot of bean salad recipes out there but this is the one I like to use, mainly because it has less sugar in it than many other recipes. It still tastes perfect though and you won’t miss that extra sugar at all. I’ve added some options as people’s taste in bean salad can be different and options are always good.
3 Bean Salad
1 (8-oz.) can lima beans (or substitute a can of yellow waxed beans instead or in addition to the lima beans, in which case it will be a 4-bean salad … but who’s counting)
1 (8-oz.) can cut green beans
1 (8-oz.) can red kidney beans
1 medium sweet or red onion, sliced and separated into rings (I prefer red onion and like it chopped as the rings can be hard to eat)
2/3 cup white, cider or red vinegar (experiment to see which you like best. I usually use white myself)
1/2 cup vegetable or canola oil
1/4 cup white sugar
1 tsp. celery seed or 1 Tbsp. really finely chopped celery
Thoroughly drain canned beans. In large bowl combine lima beans, green beans, red kidney beans and onion. Whisk together vinegar, vegetable oil, sugar, and celery seed. Pour vinegar mixture over vegetables and toss lightly. Cover and refrigerate for eight hours or overnight, stirring occasionally. Drain before serving.