Grammy’s Bean Salad

Though summer is coming to an end (sigh), we’ve experienced some humid weather here the past few days. Since our house is not air-conditioned, we need to be strategic at meal time and make a small game out of planning according to the weather.

My grandmother (Grammy) has always made this bean salad, and presented the recipe to me at my wedding shower. She included a little side note that explained that she originally got the recipe from her neighbor Mimi when they first moved into their house…so this recipe has deep roots!

It’s a perfect picnic side salad, and it goes really well with some burgers (beef, turkey, or veggie…make sure they say gluten-free on the label) and a green salad. It’s a great source of protein, cheap and super easy to make. Enjoy!

Grammy’s Bean Salad

3 cans of beans – your choice (original recipe calls for wax beans, green beans, and kidney beans, but I opted for chick peas, cannellini beans, and kidney beans this time around)

1 medium red onion, chopped

1 green pepper, chopped

1 cup celery, chopped

1/4 cup of sugar (or Stevia, but be sure to follow Stevia vs. sugar recipe ratios)

1/2 cup safflower or canola oil

1/2 cup red wine vinegar

salt and pepper to taste

1. Rinse and drain all of the beans, place in large bowl with lid.

2. Add onion, green pepper, and celery. Mix together.

3. Add remaining ingredients, mix until fully incorporated.

4. Serve immediately, or refrigerate for a few hours before serving so the flavors can develop.

The big finish

This salad keeps really well in the fridge, but be sure to give it a stir every so often!

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