Uncle Everette’s Bean Salad

Uncle Everette’s Bean Salad.jpg

Uncle Everette’s Bean Salad

14 oz. canned green beans, drained (or 2 cups of fresh green beans, cooked, blanched, and cut into 1” pieces)

14 oz. canned cannelloni beans, drained and rinsed 

14 oz. canned kidney beans, drained and rinsed

½ cup green or red pepper, chopped 

¼ cup celery, chopped

¼ cup white onion, finely chopped

2/3 cup apple cider vinegar 

¼ cup sugar

¼ cup melted honey

1/3 cup canola oil

3 tsp SMAK DAB Mustard (Honey Horseradish, Canadian Maple, White Wine Herb or Hot Honey Jalapeno)


In a bowl, add all the beans, chopped pepper, celery and onion. In a jar with a tight-fitting lid, add the remaining ingredients. Shake well and pour the dressing over the bean mixture. Stir well and refrigerate for a minimum of 4 hours or overnight for best flavour. Serve cold.