Tuesday, May 12, 2009

Laura's Bean Salad

I wanted to have a vegetable/legume side to round out our Island Fever BBQ menu, and my college roommate graciously shared me her Bean Salad recipe (or as she calls it, "Crack Salad"). This makes A LOT. Loved the sweet, vinegary flavors with the beans and vegetables. It was a huge hit!

1 cup sugar* (Used 3/4 cup sugar)
1 cup vegetable oil**
1/2 cup apple cider vinegar* (Used 3/4 cup)
1 can white corn
1 can black beans
1 can pinto beans
1 can blackeye peas (Used Great Northern beans)
1 red onion
1 green bell pepper (Used yellow pepper)
1 red bell pepper

1. Bring the sugar, oil, and vinegar to a boil in a medium saucepan. Stir until the sugar dissolves. The liquid will have a slight amber color to it. Remove from heat. Cool completely.

2. Drain the corn and all beans. Empty ingredients into a LARGE bowl.

3. Dice the red onion, green pepper, and red pepper. Add to the beans.
4. Dump the cooled sugar/oil/vinegar mixture over the beans and veggies. Mix well, and refrigerate overnight.
5. Drain excess liquid prior to serving.

*Helpful hint: You can decrease the sugar and increase the vinegar if you don't like it to be quite as sweet.
** Next time, I will decrease the oil to 3/4 cup. There was enough liquid in the bean salad, so I don't think this will affect the flavor.

Source: Adapted from Laura


Laura said...

Another serving idea - this works even better as a dip served with hint of lime tostitos!

Joelen said...

So colorful! Looks delicious!

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