3-Bean Salad

It's potluck season here at UIUC (okay, I really should be studying for finals). I wanted a cheap, easy salad I could take to a BBQ. This worked well; a standard dish. Refreshing and tart with no-hassle.



Serves 5
20 minutes + 3 hours
-large bowl (or disposable Al pan)
Quick and simple

INGREDIENTS

Dressing
3-4 tbsp. vegetable oil
1/4 cup red wine vinegar
1/4 cup white sugar (or more, depending on taste)
1 tsp. garlic powder
Salad
1 can light kidney beans
1 can wax beans
1 can green beans
1 medium red onion
1 medium green bell pepper

DIRECTIONS
1. In a large bowl, whisk together vegetable oil and red wine vinegar till blended. Add in the white sugar, mixing until it fully dissolves.
2. Open up the can of beans and drain well. Let sit to get all the water out, then pour beans into the large bowl with the dressing. Stir gently to cover beans with oil-vinegar mixture.
3. Dice up the red onion and green bell pepper. Add to the beans and stir gently to mix. Sprinkle salad with garlic powder and let it sit, chilled, for at least 3 hours. Taste salad at some point-- if it needs more flavor, add a bit more red wine vinegar, but don't forget to balance out the addition with more sugar.
4. Serve cold with BBQ meat of choice.