Three Bean Salad

When the heat is up, like it is in South Texas, I like to keep the kitchen cool.  Last night we grilled beef fillets and served them alongside salads.  I already got the Three-Bean Salad in the fridge, mixing it ahead of time so that the flavors had time to develop.  Okay, I added an additional variety of beans so lets call it a Four-Bean Salad to be clear.  This is a forgiving recipe and many substitutes and additions may be made.

Here's what you will need...

Ingredients

1 can Red Beans, drained and rinsed

1 can Cut Green Beans, drained and rinsed

1 can Wax Beans, drained and rinsed

(I added a can on Chickpeas which is not necessary, you could also try Cannellini or limas if you want)

3 to 4 stalks of celery with tops, chopped

1 small green bell pepper, chopped

1 small jar chopped pimentos

1/4 cup apple cider or red wine vinegar

1/3 cup sugar

1/4 cup olive or vegetable oil

1/2 tsp. salt

1/4 tsp. black pepper

*optional: chopped red or green onion, chopped dill or parsley.

Drain and rinse canned beans and add to a mixing bowl.  Wash and chop the onion and bell pepper; add to the beans.  Dump pimentos and mix into bean salad.

In a separate small mixing bowl whisk vinegar, sugar, oil, and salt & pepper.  You may want to taste the dressing before pouring it onto the salad so that you can adjust the salt, etc.  Pour over bean salad and toss to coat evenly.

Cover and place in the fridge for four or more hours before serving so that salad has the chance to fully absorb flavors.  If you don't have the time to marinate the salad before serving, it won't be the end of the world.  I completely understand digging in before the recommended eating time. ; )