So good despite being so low-end and retro. I couldn't believe I was using canned green beans, but I wanted to make this as similar to the traditional American picnic dish of my youth as I could, and canned green beans (which I've always secretly liked anyhow) are the traditional option.
Put aside that Dijon or grainy sort of mustard for the time being; in line with the not-fancy theme, you might also be happy (and a few cents richer) to learn that normal yellow mustard works best for this. And just this time, in a rush, you could replace your fantastic handmade batch with 12 cup high-quality bottled Italian dressing or vinaigrette (such as Newman's Own).
Veggies only, this salad.
1 1/2 cups cooked chickpeas from a single 15-ounce can
1 can (15 oz) of red kidney beans
(About 1 12 cups cooked beans)
Green beans in a single, 15-ounce can make approximately 112 cups of cooked beans (get creative).
1/8 cup olive oil
quarter cup red wine vinegar
one teaspoon of sugar
1/9 teaspoon of yellow mustard
1/4 teaspoon of salt
fresh black pepper, 1/8 teaspoon
diced celery from one stalk
minced red bell pepper in half, small
1/4 cup minced red onion
Directions
1. Place the contents of the three bean cans in a colander and place it in the sink. Rinse them off quickly, then let them drain.
2. Combine the olive oil, vinegar, sugar, mustard, salt, and pepper in a big bowl.
3. Mix the dressing well before adding the drained beans, celery, bell pepper, and onion. Place a tight lid on the bowl and refrigerate the salad overnight or for at least 1 hour at room temperature. To ensure even marinating, occasionally stir (or shake). Serve cold.
GET CREATIVE
Put a medium-sized pot of cold water over high heat, sprinkle with a little salt, and bring to a boil to prepare this with fresh green beans. In the sink, set a colander. Green beans weighing 14 pound should be peeled, with the stem ends removed, and cut into pieces measuring 112 inches long.
Turn down the heat to low once the water has boiled, then stir in the beans. Depending on how done you like your beans, simmer for 5 to 7 minutes.
They should be drained in the colander, rinsed with cold water, and then drained once more. Add to the salad after being dried with paper towels or a fresh, dry dish towel.