Beans are Neither Musical, nor Fruit.

But they do make a damn fine salad! Nothing quite says bbq season like bean salad! Ok, things you actually barbecue probably say it better, but still, you need to have something to serve with your grilled veggie burgers, don't you? In my family, this is one (often two or three) of the following 4 salads: coleslaw, potato salad, macaroni salad, and bean salad. Of these, only bean salad comes pre-veganized. It just so happens to be my favourite of these summer staples.

Here in Canada, last weekend was the Victoria Day weekend, which means we got Monday off! This year I spent my long weekend visiting family. My mom and I went to my brother's place for a bbq, and since he has a month old baby (as of tomorrow!) we brought all the food. Naturally, we made bean salad. Despite the extra day off this weekend, I somehow haven't managed to find the time to blog about it until today!

The original recipe calls for white vinegar, but I have updated it slightly by using cider vinegar instead. I also find the recipe quite sweet, and would normally only add half the sugar this recipe calls for, but my mom and brother like it that way. You be the judge! We usually make it with canned beans (for ease), but I'm sure it would be delicious if you cooked them up yourself.

Classic Bean Salad

Makes a lot! Great for pot-lucks, or a week's worth of bean salad!

1 can each: Red kidney beans, Chick Peas, Cut Yellow Beans, Cut Green Beans

1/2 cup chopped bell pepper

1/2 cup chopped red onion

1/2 cup chopped celery

2/3 cup cider vinegar

1/3 cup oil

3/4 cup sugar (see what I mean? a lot right?)

Rinse and combine beans. Toss in veggies. In a separate dish, whisk together vinegar, oil and sugar. Pour over beans, mix well. Refrigerate and let marinate several hours or overnight.

Would you believe, with all that salad, that I forgot to take a picture of it? I'm sure you can imagine what it looks like, colourful and delicious.

Salad Challenge Countdown

Salads made: 20 Salads left: 32