Tangy Bean Salad

Found a recipe on allrecipe.com called Grandma's Sweet & Tangy Bean Salad. I've since altered it - both the ingredients and the marinade. Make sure you have a big enough strainer before starting the recipe. That last step is important.

Love this salad and make it at least once a month. Keeps in the fridge for up to 5 days and since its full of beans, its very filling. Can be made in summer with all the fresh summer veggies, or with canned products in the fall / winter. Feel free to adjust the veggies to suit your taste. Hope you enjoy!

vukoko @cook_13256695

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Ingredients

10 servings

1 (15 oz)can black beans, drained
1 (15 oz)can kidney beans, dark, drained
1 (15 oz)can kidney beans, light, drained
1 (15 oz)can chick peas, or garbanzo beans, drained
3 stalkscelery, chopped
1red pepper, chopped
1green pepper, chopped
1yellow pepper, chopped
1/2 containergrape tomatoes, cut in half
3carrots, diced
1chopped onion or 1/2 cup of shallots, diced
1cucumber, chopped
1 tbspItalian Seasoning
3/4 cupred wine vinegar
1/2 cupvegetable oil (do not substitute oil type - will not blend as well)
1 cupreal Maple Syrup
1 tspsalt

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Steps

1

Prepare vegetables and Italian seasoning as directed and combine in a large bowl until well mixed.
2

Combine last four ingredients in a sauce pan and bring just to a boil. Set aside to cool.
3

When the marinade has cooled, pour over the salad mixture. Allow to cool in the refrigerator for a minimum of 4 hours.
4

Drain the marinade from the vegetables. Serve and enjoy!