This salad is one of my all-time favorites. Growing up, I’d chow down on this with fresh salmon and pesto pasta. See it there on the left?

It was a recipe I had to have when I left home for college. (That and my chocolate chip cookie recipe.) Coincidentally, I made both last weekend. The salad was for a potluck and it was a hit!

My girlfriends were going back for seconds and thirds. Shrek loves this salad so much he made me set some aside for him to snack on at home. I set aside a good quarter of it. He added more until he had at least half. I gave the recipe to another girlfriend who texted me right after her party… “Your bean salad was a hit!”

It’s also super easy to make. Of course  since it’s a childhood favorite I got the recipe from my mom. Ingredients in parentheses, however, are extras I’ve added over time and are now staples when I make it.

Loving my iPad doubling as a cook book!

Ingredients:

• Beans: 1 can each, drained…. Green, Yellow Wax, Kidney, Garbanzo

• 1 white onion, diced
• 3 peppers, diced… green, yellow, red, or orange
• (1/4 cup jalapenos or banana peppers, diced)
• (1 shallot, sliced)

• 1/2 cup saffola or canola oil
• 1/2 cup white wine vinegar
• 1/2 cup sugar
• (1/4 cup jalapeno or banana pepper juice)
• Pepper and (sea) salt

Marinate overnight. Stir occasionally to make sure top gets marinated too.

Enjoy!