Years ago my mother-in-law made this bean salad as one of the side dishes for Thanksgiving… Cold bean salad… hmmm… thank you, but no thank you… I wasn’t a big bean fan, and definitely not cold beans. She urged me to try it… it’s good with turkey she said. Trusting her, I took a tiny taste. Bite of turkey, yummmmm, ok, here goes nothing… bite of bean salad… HOLY COW! This stuff is GOOD! Is that hilarious or what? We’ve had it every single Thanksgiving since, I know we’ve had this recipe at least 17 years. So trust me when I say, THIS IS GOOD… and it’s a great dish to make to take with you. You can make it ahead and it’s even better!
SCANDINAVIAN BEAN SALAD
1 can (16 oz.) small green peas, drained (I buy Le Sueur very young small sweet peas, I buy low sodium, but you don’t have to)
1 can (16 oz.) French style green beans, drained
I use a small bag of frozen shoepeg corn (sometimes I use 1/2 bag, original recipe calls for 1 small can white shoepeg corn, drained)
1 1/2 – 2 cups diced celery
1 onion, chopped (this time I used red onion, which is oh so pretty!)
1/2 – 3/4 cup sugar (depending on how sweet you like things)
1 cup red wine vinegar
1/3 to 1/2 cup olive oil (or canola oil)
Mix together beans, peas, corn, celery and onion. If you haven’t already drained the veggies, drain them now.
Mix up the dressing and pour over the bean/corn/pea mixture. Let stand 2 hours or overnight in refrigerator.
Serve by scooping out with a SLOTTED spoon. This keeps indefinitely (kinda like those toaster pastries, hee hee, but this is better for you!).
You. Won’t. Believe. How. Good. This. Is!
Wow, tomorrow is the big day… take time to think about all the things you have to be Thankful for…
I am thankful for you… reading this…
Happy Thanksgiving Eve!
Catch you back here tomorrow!