Bill's Bean Blaster

The bean salad that shows up at every potluck, picnic, and cookout for good reason. Four cans of beans (green, wax, chickpeas, and kidney beans) get tossed with slivered green and red bell peppers, sliced scallions, and a sweet vinegar dressing, then marinate overnight in the fridge.

The overnight soak is where this salad goes from good to great. The dressing penetrates the beans completely, and the sugar dissolves into the vinegar to create a syrupy, tangy coating. Stirring several times distributes the dressing so every bean gets equal time in the marinade.

This is a no-cook recipe that actually improves with time. Make it the day before you need it.

Kitchen Tips

• Rinse and drain the chickpeas and kidney beans thoroughly. The canning liquid is starchy and cloudy and will muddy the dressing.
• Green beans and wax beans just need draining since their canning liquid is lighter.
• Dissolve the sugar completely in the vinegar-oil mixture before pouring it over the beans. Undissolved sugar settles to the bottom and doesn’t coat evenly.
• This keeps well in the fridge for up to 5 days, making it ideal for meal prep.

Variations

• Add a can of drained black beans for a five-bean version.
• Swap the sugar for honey for a slightly less sweet, more complex dressing.
• Toss in diced celery or cucumber for extra crunch.