1/3cupolive oilor neutral oil such as canola or vegetable oil
For The Bean Salad
15 1/2ouncekidney beanscanned, drained and rinsed
15 1/2ouncegreen beanscanned, drained, cut green beans or French style.
15 1/2ouncewax beanscanned, drained
15 1/2ouncelima beanscanned,drained
1cupsweet oniondiced, about 1 medium onion
1cupgreen bell pepperdiced, about 1 medium bell pepper
Make the dressing: In a medium bowl, combine the oil, celery seed, sugar, vinegar and salt and pepper to taste. Using a whisk, blend well. Set aside.
Place the canned kidney beans in a colander. Rinse briefly. Add the rest of the canned beans and let them drain for a few minutes.
In a large bowl combine all the beans, the onion and the green pepper. Pour the dresing over the bean mixture and gently stir until blended. Let sit overnight for best flavor.
Lima Beans: The last time I made this I had a hard time finding Lima Beans. Chickpeas (garbanzo beans) would be a good substitute here. You can also use black beans for this recipe.
Bell Pepper: Use any color of bell pepper, but keep in mind the traditional way to make 4 bean salad is using green bell pepper. Green bell peppers are less ripe and have a stronger almost bitter flavor. Which compliments the sweet tangy dressing.
Onion: I like using a sweet onion or yellow onion for this recipe. You can also use red onion for a stronger onion flavor.
Storage: This salad will keep in the refrigerator for 3 - 4 days, well sealed.