Best Bean Salad

This is a recipe that my mother-in-law shared with me years ago and it always gets rave reviews at family functions.  Not only does it taste good but it looks wonderful because of the colours.  It's also right up there on the healthy scale and the kicker?  It's very easy to make. 

Let's just say that if you have a can opener, opposable thumbs and a big bowl you can make this salad.  Ya, it's that easy.

Whip up this salad the day before a party and put it in the fridge to let the flavours blend together and voila!  Bob's your uncle, you've got your dish for the pot luck or big family gathering. 

The musical fruit never tasted so good!

Best Bean Salad

Source: my Mother-in-Law

14oz can of green beans
14oz can of yellow beans
14oz can of corn kernels
19oz can of mixed beans (see Note below)
19oz can of black beans
19oz can of chick peas
1 red pepper, diced
1 green pepper, diced
1 yellow pepper, diced
1 red onion, diced
2 celery stalks, diced

2 tbsp dried dill
2/3 cup white sugar (or Splenda)
2/3 cup red wine vinegar
2/3 cup olive oil (I used grapeseed oil)

Note: for the can of mixed beans I used President's Choice Blue Menu "Six Bean Medley" which includes: chickpeas, dark red kidney beans, black-eyed peas, white kidney beans, romano beans and baby lima beans.

Drain green beans, yellow beans and corn kernels and add them to a large bowl.

Drain and rinse the remaining cans of beans (making sure that the cans with kidney and/or black beans get rinsed really well due to their thick residue).  Add these beans to the bowl along with the sweet peppers, onions and celery.

Sprinkle the dried dill over the beans and vegetables and mix well.

In a small bowl, combine the sugar, red wine vinegar and olive oil.  Pour over the bean/vegetable mixture and toss to coat.  Refrigerate for several hours or preferably overnight to allow flavours to blend.