You've probably had three bean salad, but this salad punches it to the next level with four kinds of beans and a delicious, syrupy

vinaigrette. You can keep this in your fridge all summer, adding cans of bean and small batches of vinaigrette as needed! 

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Ingredients

Salad Base

• 1 can (16 oz) chopped wax beans

• 1 can (16 oz) chopped green beans

• 1 can (16 oz) kidney beans

• 1 can or one package cooked Lima beans

• 1 cup celery, diced or thinly sliced

• 1 large sweet onion 

Vinaigrette Syrup

• 1 1/4 cups granulated sugar

• 1/2 cup vegetable oil  

• 1/2 cup apple cider vinegar

• 1/2 cup distilled white vinegar

• 1 teaspoon kosher salt

• 1/4 teaspoon white pepper, or more to taste

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Instructions

1. Slice the onion into quarters, then slice each quarter into thin strips. If you want bigger pieces of onion, only slice the onion in half. Add the sliced onion and the diced (or sliced) celery to a large bowl. 

2. Add all the cans of beans to a large strainer. Rinse them gently, then add the clean beans to the bowl with the onions and celery.

3. In a small saucepan, combine the sugar, the white vinegar, apple cider vinegar, vegetable oil, kosher salt, and white pepper. Bring to a boil over medium-high heat, stirring constantly. When it just begins to boil, remove from heat and allow to cool 10 minutes. 

4. Pour the cooled vinaigrette over the vegetables, and mix together. Transfer the salad to a large airtight container, and let the the flavors intensify and chill in the fridge at least 4 hours. This salad will keep in the fridge at least a month, and is best eaten after it has been in the fridge overnight!