Sweet and Sour Kidney Bean Salad

This is the perfect go-to dish for potlucks. It’s so quick and easy to make, and actually better made ahead, because it does need a few hours to chill. It has a good balance of sweet to tart, and is a good side dish for most entrees.

Ingredients :

• 2 (15.5-ounce) cans kidney beans, drained and rinsed
• 1/2 cup diagonally-sliced celery
• 1/2 cup coarsely chopped red onion
• 1/3 cup red wine vinegar
• 3 tablespoons olive oil
• 3 tablespoons white sugar, or to taste
• 1/2 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper

Directions :

1. Combine kidney beans, celery, and red onion in a large bowl.
2. Whisk thoroughly red wine vinegar, olive oil, sugar, salt, and pepper. Pour dressing over bean mixture, and stir until well combined.
3. Cover and chill in the refrigerator for at least 4 hours or overnight.