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Mixed Bean Salad

A marvelous way to use up the fresh beans in season! We also make this in the winter with frozen beans. We freeze packages of mixed yellow and green beans. This salad is prettiest if you use a variety of colorful beans.

2 cups each; crisp-cooked and cooled green and yellow beans

2 cans (19 oz/540 ml) mixed beans, or a mixture (about 4 cups) of chick peas, red kidney beans, pinto beans, black beans or romano beans

1 cup celery, sliced

1/2 cup each: onion, diced and sweet pepper, chopped

1/2 cup each: apple cider vinegar, olive oil or vegetable oil

1/4 cup Demerara sugar

1/2 tsp. each: salt and freshly ground pepper

In a large bowl, combine fresh and canned beans, celery, onion and peppers.

Whisk together vinegar, oil, sugar, salt and pepper. Pour over beans and mix well. Cover and chill for at 3 hours, stirring occasionally. (Salad will keep for up to 3 days in refrigerator) Drain before serving. Makes about 8 servings.

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