Mom’s bean salad is SO GOOD!!!  Every other bean salad I’ve had is really not good at all.It’s so good, in fact, my kids beg me to make it!

5/5 Star Rating on Pioneer Woman’s Tasty Kitchen!

(As of Feb 18, 2011)

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Get all your ingredients together:  Canned yellow beans, canned green beans, canned kidney beans, canned chick peas, onion, celery, red pepper, sugar, white or cider vinegar, oil, salt, pepper, dried or fresh dill.

Now put the following into a bowl:

1 Can – 398ml Yellow Beans

1 Can – 398ml Green Beans

1 Can – 540ml Kidney Beans

1 Can – 540ml Chic Peas

Half – Onion, diced

1 Cup – Celery, chopped

1/2 Cup – Red Pepper, diced

1 Cup – Whole Stuffed Manzanilla Olives

In a mason jar (or a bowl if you don’t have a mason jar - and if you don’t have a mason jar you should go out and buy some!) – add the following ingredients:

3/4 Cup – White Sugar

3/4 Cup – White or Cider Vinegar

1/2 Cup – Vegetable Oil (Don’t use olive oil – too strong for this recipe)

1 Tsp – Salt

1/4 Tsp – Pepper

1 Tsp – Dried Dill OR 1 Tbsp Fresh Dill

Shake it all up:

Pour it all over the top:

Give it a good stir and let it SIT.  Put in the fridge for at LEAST 24 hours.  It is best served on the third day, which makes this a great make ahead side dish for Thanksgiving, Christmas or a party!!

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