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We had bean salad at the BBQ on Friday, but as with most commercially-prepared bean salads, there was a certain unpleasant chemically aftertaste. I love bean salad, and it’s actually astoundingly good for you, so I decided to whip up a batch today. This makes a fairly sizeable quantity, but luckily it keeps pretty well:

Ingredients

• 10 oz can Chickpeas
• 10 oz can Red kidney beans
• Small can Peaches and Cream corn niblets
• 1 large red pepper
• 1 large green pepper
• 1 small white onion
• 1/4 c extra virgin olive oil
• 1/8 c white wine vinegar
• 1/8 c balsamic vinegar
• 1 tsp sugar
• salt & pepper to taste

Procedure

Whisk oil, vinegars, sugar, salt and pepper together in a small bowl. Set aside.

Drain beans and corn, rinsing well. Rough chop red pepper, green pepper, and onion. Stir beans, corn, peppers, and onions together in a large bowl. Pour oil-vinegar mix over top and stir to coat. Seal in large tupperware container and refrigerate at least 1 hour.