It’s no secret that people in the American South love their vegetables. But even the most ardent of vegetable fans is always looking for a new way to serve old favorites. Here’s a recipe for a cold salad using canned vegetables that is ideal for summer brunches or anytime you want something a little different.
Things You Need:
1 fifteen ounce can dark red kidney beans
1 fifteen ounce can of northern (white) beans
1 fifteen ounce can of short cut green beans
1 fifteen ounce can of blackeyed peas
Open the four cans and drain off the liquid. Dump all the vegetables into a colander and rinse with cold water.
Transfer the vegetables into a large mixing bowl. Gently toss the vegies until they are more or less evenly distributed throughout the mixture.
Make the dressing. Combine a half cup of oil (olive or peanut is best, but you can use vegetable oil as well) with a half cup of white vinegar. For a little extra spice, try using red wine vinegar instead. Salt and pepper to taste.
Pour the dressing over the vegetables. Lightly toss to make sure everything is coated with the dressing.
Transfer the salad into a serving bowl, then chill for a half-hour before serving.
Tips and Warnings
If you want more color in the salad, add chunks of yellow bell pepper or corn to the mixture. Onion lovers may also want to add in a little purple onion.
This salad can easily be made the day before and chilled overnight. Be sure to store in an airtight plastic container.