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Bean Salad

Prep time: 10 minutes
Cook time: 0 minutes
Total time: 10 minutes
Number of Servings: 13


  • 1/4 cup vinegar
  • 1/4 cup sugar
  • 2 Tablespoons vegetable oil
  • 1/4 teaspoon each salt and pepper (optional)
  • 4 cans (15 ounces each) beans, drained and rinsed beans (try a mix of any type)
  • 2 cups chopped vegetables (try a mix, such as onion, carrot, celery, bell pepper)


  1. Wash hands with soap and water.
  2. In a large bowl, mix together vinegar, sugar and oil. Add salt and pepper, if desired.
  3. Add beans and vegetables and gently stir to coat. Cover and refrigerate until ready to serve. For more flavor, make a day ahead.
  4. Refrigerate leftovers within 2 hours.


  • Try adding seasonings such as cilantro, cumin or oregano.
  • Try a mix of beans such as wax, garbanzo, red kidney and green beans.
  • Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.

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