Sheila Peacock's Bean Salad - 5/5/11

2- 1 pound cans dark red kidney beans

1- 1 pound can chick peas

1- 1 pound can black beans

1- 10 ounce box frozen corn, defrosted

1- 10 ounce box frozen cut green beans, defrosted

1- 7 ounce can small whole black pitted olives

1- 7 ounce (or equivalent) jar whole green pitted olives

1- 4 ounce jar red pimentos (add last)

1 medium onion, diced small

4 celery stalks, diced small

½ large green pepper, diced small

Dressing:

4 large cloves fresh garlic, minced very fine

½ cup sugar

½ teaspoon salt

½ teaspoon black pepper

2/3 cup white vinegar

½ cup salad oil (I use canola)

1 tablespoon dried basil

2 tablespoons Dijon mustard

Whisk together the dressing ingredients and set aside.  Drain and rinse the beans.  Drain the olives and pimentos.  Let the corn and green beans drain off any liquid. 

Combine the ingredients in a very large mixing bowl.  Pour the dressing over and toss well.  Refrigerate overnight or longer.  Mix every few hours before serving.  Taste after a few hours and adjust seasoning.

I cut this recipe in half, and it still makes a huge amount.  Make it for a party or potluck.  The longer it sits, the better it tastes.

Cook like there's nobody watching, and eat like it's heaven on earth.