MARY'S BEAN SALAD
Sweet, tangy, and addicting bean salad! (this tastes very similar to the elusive Paisley Farms salad that can only be found in Summer). Note: This recipe makes enough to fit one ½ gallon Mason jar, or 2 quart size Mason jars.
Provided by Merry Cook
Categories Vegan
Time 13m
Yield 1/2 Gallon, 10 serving(s)
Number Of Ingredients 11
Steps:
- 1. In a colander, drain the beans and rinse under cold water. Shake the beans to release all the water and let drain for a few minutes (be sure to rinse ALL the juice off the beans until the water runs clear and they're not sticky). Put all the beans in a large glass or plastic bowl.
- 2. Combine the granulated sugar and water in a microwave safe bowl and microwave 3-4 minutes until the sugar is dissolved. Remove from microwave, and then add salt & chili flakes (if using). Stir to incorporate, make the sugar is fully dissolved and then set aside.
- 3. Prepared the bell pepper, onion, and celery then add to the bowl with the drained beans.
- 4. Add vinegar to the marinade, stir to combine, then pour marinade over the salad and give it all a stir. Transfer the salad to a half-gallon Mason jar, or 2 quart size Mason jars (or, any other clean glass container you like).
- 5. Seal the jars with lid(s) and shake to distribute the marinade over the top of the beans. Leave on countertop for a few hours, then refrigerate. If the marinade doesn't cover the beans completely, then you'll need to shake the jar(s) every once in a while to redistribute the ingredients.
- 6. Let sit for a minimum of 24-hours before serving.
- 7. The salad will keep 4-6 weeks stored in the refrigerator. Serve using a large slotted spoon to allow the marinade to drain back into the jar.
- 8. Note: Once the bean salad is gone, I like to use the left over marinade as a dressing on green salad or pasta salad.
Nutrition Facts : Calories 203.1, Fat 0.8, SaturatedFat 0.1, Sodium 685.3, Carbohydrate 42.7, Fiber 6.9, Sugar 21.4, Protein 6.5
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