Mom's Bean Salad

My hubby had a potluck barbecue at work this week for which the employees were asked to bring side dishes that would work alongside hamburgers and hot dogs. There are always plenty of bags of chips and plates of cookies, so we decided to share this bean salad to add a bit more variety on the table. It was a big hit; the bowl came home almost empty. This salad works really well for potlucks, barbecues, and other types of large gatherings because the dressing is oil and vinegar based and can sit on the table for hours without worry of spoiling.

My mom made this salad for just about every barbecue we ever had as a family, and there are many fond memories associated with it. I hope that your family builds some wonderful memories this weekend over the meals you enjoy together. Blessings...

Recipe:

1 can (14.5 oz.) each:
Green Beans, drained
Yellow Wax Beans, drained
Kidney Beans, rinsed and drained
Garbanzo Beans, rinsed and drained
1/8 cup sliced green onion (you can use other onions, if you like)
several drops hot sauce, to taste
1/2 cup sugar
1/2 cup salad oil
1/2 cup apple cider vinegar

1. Place the drained beans and the onion in a large bowl.
2. Mix dressing ingredients and pour over the beans; mix well, cover and refrigerate for several hours or overnight.
3. Taste and adjust seasoning with more hot sauce, salt, and pepper.

Yield: 14 - 1/2 cup servings
4.6 grams fiber per serving