Peaceful Hours

 

July third is “Eat Beans Day.” That might mean French-cut green beans with butter, a beef and black bean stir-fry, refried beans with cotija, barbecue baked beans, or any of a number of interesting bean dishes. But because I’m invited to a day-before-the-fourth picnic, I’ll bring this:

 

Four Bean Salad

 

1 can (16 ounces) kidney beans, rinsed and drained

1 can (15 ounces) garbanzo beans, rinsed and drained

1 can (14-1/2 ounces) green beans, drained

1 can (14-1/2 ounces) yellow wax beans, drained

1/4 cup red or green pepper, minced

1 red onion, thinly sliced

3/4 cup sugar

1/2 cup cider vinegar

1/4 cup canola oil

1/2 teaspoon coarse salt

 

At least a day before serving, combine all four beans, pepper and onions in a large bowl. In a small bowl, whisk the remaining ingredients until sugar is dissolved. Pour over bean mixture; toss to coat. Cover and refrigerate overnight, stirring several times. Serve with a slotted spoon.