Rootin' Tootin' Bean Salad

This is one of the best bean salads!  Make it the day before and toss it a few times to marinate.

Chop -
You can increase these to your taste-
I usually use more than 1 cup


1 cup chopped celery
1 cup chopped onions
1 cup diced red bell pepper - must be red - no green


Rinse in colander and drain well -
1 can black beans
1 can garbanzo beans
1 can navy beans
1 can black eyed peas
1 can lima beans

To make sure the dressing doesn't watered down, I usually lay the ingredients on a large cotton or linen towel to dry a bit, then fold the towel and drop them all in the bowl.


Dressing -
1/3 cup cider vinegar
1/3 cup red wine vinegar (I use all red wine instead of cider)
1/3  - 1/2 cup sugar  (I use 1/2 cup)
1 tsp salt
1/2 cup canola oil


Blend above with a stick blender or whisk until oil is incorporated, and pour over beans/veggies.  Toss gently, cover, refrigerate.  Toss or stir several times during marinating.  Best after at least 12 hours so make the night before.