Aunt Suzannes Bean Salad

Looking for something amazingly easy to make that you can enjoy for days?

Do you love recipes that taste better with time?

This is what I enjoyed tonight for dinner.


When I was in high school my sister Kiki and I used to babysit twin little girls. Their dad and our dad grew up together and the best part of every summer was when we got to accompany them to the beach for a week.

Those trips were so fun, Suzane and Jeff have been like an aunt and uncle to us ever since, and the first year we went, Aunt Suzanne taught us her favorite summer snack. Since then, the Casanovas have enjoyed this soupy bean salad every chance we get. It reminds me of summer, of my old house in Austin, of the twins Ellie and Rachel (who are so grown up!!!) and my sister.

The Bean Salad Recipe:

1 cup white vinegar
1/2 cup oil, not olive oil
1/2 cup sugar
2 tsp salt
1/2 tsp black pepper
1 can green beans
1 can black-eyed peas
1 can corn
1 can red kidney beans
1 can wax beans
1 can garbanzo beans
2 fresh carrots sliced (get them soft in the micorwave)
1 red onion sliced

Rinse all the vegetables when you take them out of the can. In large bowl combine all beans and sliced onion. Make dressing and pour over beans tossing gently. Cover and refrigerate.









This recipe makes like 12-15 cups of bean salad, so take it to a potluck, serve it with BBQ, force feed it to your family/coworkers/roommates, or pack it for lunch for a week!

It is so easy and it gets better every day with the onion and vinegar marinating and the beans soaking up the juice so it will last a while. YUM!!!

Happy eating!

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