This is an easy, super healthy and yummy side dish that is good any time of the year. The marinade adds a bit of a sweet/tart taste to the vegetables that may help your little one want to eat more. Our older sweet pea gobbles up the kidney beans in this recipe.
For a festive, Christmas-y look, use red peppers and kidney beans, to make this red and green.
3 (or 4...or 5...or) Bean Salad
1 15 oz can each of green beans, wax beans and kidney beans (you can use up to 5 or 6 cans though and black beans, canellini beans, chick peas and butter beans all work just great), rinsed and drained
1/4 c chopped green onions
1/2 c chopped bell pepper
1/3 c cider vinegar
1/2 c water
1/2 c sugar
1 T olive oil
1/2 t salt
1/4 t pepper
Mix the beans, onion and bell pepper in a large bowl. In a separate bowl mix the remaining ingredients. Pour the liquid over the vegetables, tossing several times. Place in the refrigerator for 3-4 hours before serving, to all the vegetables to marinate.