Make-Ahead Summer Bean Salad

Freezes beautifully! I always money a batch or two of this frozen, ready for short company, or just for summertime ease. Guests will never know you made it weeks in advance. So simple, but this salad always gets applaud and requests for the recipe. A healthy and cooling complement auxiliary to any summer lunch or dinner--pulling this out of the freezer in reality helps out gone youre caught rapid or its too hot to be ashore in the kitchen! Can be made and kept blithe in the fridge for several days upfront serving, or frozen (undrained) for several weeks.

The ingredient of Make-Ahead Summer Bean Salad

1. u00be cup white sugar
2. u2154 cup white vinegar
3. u2153 cup canola oil
4. u00bc teaspoon freshly field black pepper, or more to taste
5. 1 (19 ounce) can dark red kidney beans, rinsed and drained
6. 1 (14.5 ounce) can wax beans, drained
7. 1 (14.5 ounce) can cut green beans, drained
8. 1 cup diced green distress pepper
9. 4 medium green onions, cut into 1/4-inch pieces

The instruction how to make Make-Ahead Summer Bean Salad

1. enlarge sugar, vinegar, oil, and pepper for sauce in a saucepan. Cook, stirring, exceeding medium-low to low heat until sugar is dissolved, 3 to 5 minutes. sever from heat and let cool slightly.
2. While sauce is cooling, gently mix kidney beans, wax beans, green beans, buzzer pepper, and green onions together in a large bowl.
3. Pour slightly cooled sauce on top of higher than veggie incorporation combination and toss around to coat. Cover behind plastic wrap and marinate in the refrigerator for at least 12 hours upfront serving or freezing, stirring later than or twice if possible. To serve, drain and assist later a slotted spoon.

Nutritions of Make-Ahead Summer Bean Salad

calories: 238.2 calories
carbohydrateContent: 34.4 g
cholesterolContent:
fatContent: 9.7 g
fiberContent: 6.2 g
proteinContent: 4.9 g
saturatedFatContent: 0.7 g
servingSize:
sodiumContent: 447.2 mg
sugarContent: 20.6 g
transFatContent:
unsaturatedFatContent: