Recipe: Four Bean Salad

This month I have joined a new group in the blogging world, Blogger Recipe Challenge, and each month there’s a handful of us bloggers who will be putting together 10 recipes each a month, to a theme. This month is herbs and spices, so be on the lookout for more recipes, and check out the linky below with more recipes!

Bean salad really isn’t a popular dish that I see that often, and growing up, even as a child, it was one of my favorite salads. There was a period of 10 years or so that I didn’t have it at all, as I just never remembered it because it was never around anywhere. Once I became an adult with my own family I knew I had to make it, and perfect it just like my Grandma made it. I scoured the internet looking at recipe after recipe and finally came up with one after several tweaks to find the right consistency and flavor. I now make it for my family and my daughters absolutely love it! They pick out the onions, but they love the flavor of the beans and dressing. My  husband, eh, not so much, but he’s weird about salads with sugar in them. Oh well, more for me and the kids!

Ingredients:
1 can of cut green beans (drained)
1 can of yellow wax beans (drained)
1 can of chick peas (drained)1 can of kidney beans (light or dark, drained)
1/2 cup of red onion sliced thin, or diced (I slice mine so they are easy to pick out for my girls)
3/4 cup of sugar
2/3 cup of white distilled vinegar
1/3 cup of canola or vegetable oil
1/2 teaspoon of celery seed
1/2 teaspoon of salt
1/2 teaspoon of pepper

Directions:
First all, make sure you drain all of your beans.

Next, place the vinegar, sugar, and oil in a saucepan. Heat on low just until sugar is dissolved. Set it aside to cool for a bit.

Next put all of your beans and onion in a bowl. Then add the spices.

Now pour your slightly cooled vinegar/sugar/oil mixture over top.

Next, toss everything together. Place in the refrigerator for at least 12 hours, and stir every few hours.

Enjoy!