Eat.Live.Blog.

The end of summer BBQs are starting to pile up. By this point in the summer, it starts to get harder and harder to come up with new potluck dishes for  these events. And with the days starting to get shorter, none of us want to spend hours in the kitchen preparing. We just want to get something delicious together and go. This salad is the perfect answer to that enigma.

Yesterday I was at my sister-in-laws house prepping for a cook-out, and for the second week in a row she mentions that we should make a 3 bean salad. So…let’s do this! This salad could not be easier. It requires only the beans you would like to include, vinegar and sugar. Easy as can be! Stir, and let marinade for a few while you head outside and enjoy the last days of summer!

3 (or 4, or 5) Bean Salad

Ingredients

• 5 cans of any variety of beans (I used 2 cans green beans, 1 can chick peas, 1 can kidney beans, and one can pinto beans)
• 1 cup white distilled vinegar
• 2 Tbsp sugar
• Salt to taste

Directions:

• Rinse and drain all of your beans and place in a large bowl
• In a small mixing bowl, combine sugar and vinegar and stir until sugar dissolves
• Pour dressing over the beans
• Stir well, cover and refrigerate for at least an hour or overnight, stirring occasionally
• Sit outside, soak up the sun, enjoy the people around you and some delicious bean salad!