Marinated Bean Salad

6-8 servings

1 15-ounce can green beans, rinsed, and drained (I like Green Giant Kitchen Cut)
1 15-ounce can kidney beans, rinsed, and drained
1/4 small red onion, minced, soaked in cold water for 5 minutes and drained
1/3 cup corn kernels (fresh blanched, canned or thawed frozen)
1/3 cup minced green pepper
1/3 cup minced red pepper
2 Tablespoons sugar (this is cut down from the original 3 Tbs)
1/3 cup cider vinegar
2 Tablespoons canola oil
2 Tablespoons olive oil
1/2 teaspoon kosher salt plus more to taste

freshly ground black pepper
minced flat-leaf parsley to taste

avocado for topping, optional

In a medium bowl, combine the beans and vegetables. In a small saucepan, bring the sugar, vinegar, oil, and salt to a simmer. Pour the dressing over the bean mixture. Marinate the salad at room temperature for 1 hour, tossing several times. Just before serving, season with salt and pepper to taste, add the parsley.  Top servings with avocado if desired.

Published in: on January 16, 2012 at 12:18 pm  Leave a Comment  

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