Marinated Bean Salad

Name: Marinated Bean Salad
Yield: Yield: 12 servings.
Ingredients: 1 can (14 oz/398 mL) cut green beans; 1 cup canned kidney beans or chickpeas; 1 cup canned kidney beans or chickpeas; 1 can (10 oz/284 mL) baby lima beans; 1 can (14 oz/398 mL) cut yellow beans; 1 large Spanish onion or Vidalia onion, cut in chunks; 1 large Spanish onion or Vidalia onion, cut in chunks; 1 green and 1 red bell pepper, halved; 1 green and 1 red bell pepper, halved; ¼ cup vinegar (white, wine or balsamic); ¼ cup vinegar (white, wine or balsamic); ¼ cup vinegar (white, wine or balsamic); 2 to 3 Tbsp sugar (or to taste); 2 cups raw cauliflower florets (optional); ⅓ cup extra-virgin olive oil or canola oil; ⅓ cup extra-virgin olive oil or canola oil; ¼ cup vinegar (white, wine or balsamic); 1 tsp dry mustard; 1 tsp Italian seasoning; salt and freshly ground black pepper to taste; salt and freshly ground black pepper to taste

Preparation info

Yield:
12
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

To substitute fresh or frozen beans for the canned ones in this recipe, undercook them slightly, and drain well.

Ingredients

1 can (14 oz/398 mL) cut green beans
1

Gluten-free
Vegan

Method

Place beans in a colander, rinse and drain well.

Slicer: Slice bell peppers and onion, using medium pressure.

Combine all ingredients in a large bowl and mix well. Cover and refrigerate for at least 24 hours before serving.