nuni's four bean salad
4 - 6 servings
shout out to my mom, lovingly known as Nuni, for this foolproof recipe. it's a crowd pleaser and good for any season or eaters with restrictions.
this is the easiest bean salad recipe and it NEVER disappoints. It's vegan, vegetarian, and extremely simple and quick to throw together. I've taken this salad to work potlucks, holiday parties, friendsgivings -- and the bowl is always empty (which is shocking for a canned bean salad).
whisk sugar, vinegar, salt, pepper, and oil in a large bowl until sugar has completely dissolved.
open, drain, and throughly wash each can of beans.add to large bowl
chop celery into 1/2 inch chunks. add to large bowl.
roughly chop parsley.add to large bowl.
mix together, cover, and let cool in the fridge.this bad boy is ready to eat once it's cool, and should stay in the fridge for a week - 1.5 weeks.
How to make
1 can black beans
1 can pinto beans
1 can garbanzo beans
1 can kidney beans
2-3 stalks of celery
1 bunch of parsley
1/3 CUP sugar
1/3 CUP apple cider vinegar
1/4 CUP olive oil
salt n' peppa
optional: 2 scallions