there really aren't any hard & steadfast rules for making a bean salad — it is essentially just a mix of your favourite beans, vegetables and salad dressing. the only real rule is to let the salad marinate for a few hours so the vegetables and beans can absorb the flavours of the marinade you are using. i tend not to go too heavy on the vegetables and prefer a balanced dressing, and not one which is highly acidic.
served in small portions, the following will stay good for at least a full week. the salad tastes best served at room temperature. if the flavours have faded a bit over the following days, you can perk things up by adding a bit more of "this and that" before serving.
marinated bean salad
makes enough for 6 - 8 people
19 oz can mixed beans (or your fave)
1/4 - 1/2 large green pepper
2 - 3 sun dried tomatoes, chopped
1/8 - 1/4 red onion
4 - 6 tbsp corn
2 - 3 tbsp olive oil
2 -3 tbsp vinegar (reg white or apple cider)
1 -2 tbsp honey*
1/4 tsp each garlic & onion powder (or 1 clove chopped garlic)
1/4 tsp salt - or more
1/8 tsp black pepper
chopped parsley or coriander (optional)
*can use brown rice syrup (vegan) or regular sugar also.
drain and rinse the beans and set aside in a strainer so all the water runs off.
meanwhile, prepare the vegetables: thinly slice the green pepper and red onions, chop the sun dried tomatoes and measure out the corn. place the vegetables in a bowl.
add or change the vegetables as you like. some people typically add cooked green (haricot) beans as a standard.
add the drained beans to the vegetables and then add the dressing ingredients. mix everything together and add the parsley or coriander if using.
let the salad marinate for a few hours on the counter. the cold of the fridge tends to slow the absorption process so let it marinate first.