Quick Bean Dump Salad

Sometimes I feel like spending a lot of time in the kitchen. Sometimes the thought of having to actually cook makes me want to cry.

This recipe, though I think that calling it a recipe pushes it, came about last summer when I had something similar at a pot luck. If you’re not aware last summer was brutally hot around here and I’m allergic to heat. Not only is this is a fairly inexpensive dish, it makes a lot of food and you don’t have to heat anything to make it.

This is wildly adjustable. Change what beans or vegetables you put in it. Change what vinegrette, add salsa, add hot peppers. Go where the mood takes you.

Quick Bean Dump Salad

2-3 Cans worth assorted beans, drained and rinsed-the salad in the photo uses kidney

1/2 large onion, chopped

1 bell pepper, chopped-salad shown uses red

Can’s worth corn, drained if using canned

1/4 to 1/2 bottle vinegrette-I made a vinegrettte with ranch seasoning, apple cider vinegar, and oil.

Add beans and dressing to a large bowl. Chop and add vegetables and corn to bowl. Toss and let sit in fridge for at least 30 minutes prior to serving.

Easily upsized, I’m guessing as written would serve 6-8 as a side. Maybe four as a main dish with other sides.

Linked to:

Cultured Palate     Flour Me with Love     ClaireJustine

Homemaker on a Dime     Create with Joy    Blackberry Vine

Frugal Days     Trendy Treehouse

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