Rating
5
Average: 5 (2 votes)
Active time
20 minutes + 12 hours
Yield
6-8 Servings (2 1/2 cups)
Ingredients

Mariam’s Sweet-and-Sour Dressing:

1 cup packed dark brown sugar

1 cup cider vinegar

1 cup any mild vegetable oil, such as corn, canola, or peanut

1 tablespoon prepared yellow mustard (preferably American-style “ballpark,” not Dijon)

1½ teaspoons salt

1½ teaspoons celery seed

Salad:

¼ pound green beans, tipped, tailed, cooked tender-crisp, and cut into 1-inch lengths

¼ pound yellow wax beans, tipped, tailed, cooked tender-crisp, and cut into 1-inch lengths

1½ cups (one 15-ounce can) tender-cooked black beans, very well drained

1½ cups (one 15-ounce can) tender-cooked kidney beans, very well drained

1 red onion, sliced paper thin

1 red bell pepper, stemmed, seeded, and minced

1 stalk celery, chopped

Salt and freshly ground black pepper
 

Instructions

Dressing

  1. Combine the brown sugar and vinegar in a 1-quart jar with a tight-fitting lid. Shake well and let stand for 10 to 15 minutes.
  2. Shake again; the sugar should dissolve into the vinegar. Add the remaining ingredients, shake well again, and serve over mixed beans.

Note: For extra sprightliness, replace the vinegar with freshly squeezed lemon juice, or go east with rice wine vinegar and a little grated fresh ginger.

Salad

  1. Place the beans and veggies in a large bowl, add the dressing, season with salt and pepper to taste, and toss to combine. Cover and refrigerator for at least 12 hours or up to 2 days. Serve with a slotted spoon to drain off the dressing. Pretty durned simple, yes?

Reprinted by permission from “Bean by Bean” by Crescent Dragonwagon.

How'd it Taste?

NicoleS
5
Delicious
Sue690
5
Best best easiest everrrr

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