Wicked bean salad

(from dria’s recipe box)

You might want to modify the oil-to-vinegar ratios a bit – we tend to like very vinegary things. The amounts and types of beans are variable, and the onion is optional. If you’re going to store this for any length of time, you might want to skip the onion – it can get a little overpowering.

Source: dria

Categories: beans, salad

Ingredients

  • 10 oz can Chickpeas
  • 10 oz can Red kidney beans
  • Small can Peaches and Cream corn niblets
  • 1 large red pepper
  • 1 large green pepper
  • 1 small white onion
  • 1/4 c extra virgin olive oil
  • 1/8 c white wine vinegar
  • 1/8 c balsamic vinegar
  • 1 tsp sugar
  • Salt & pepper to taste

Directions

  1. Whisk oil, vinegars, sugar, salt and pepper together in a small bowl. Set aside.

  2. Drain beans and corn, rinsing well. Rough chop red pepper, green pepper, and onion. Stir beans, corn, peppers, and onions together in a large bowl. Pour oil-vinegar mix over top and stir to coat. Seal in large tupperware container and refrigerate at least 1 hour.

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