Mixed Bean Salad

This is the multi-bean salad we fell in love with several years ago.  This is sooo good but it seems the mixed beans are harder to find these days.  You have to make it the day before but it is very much worth it!

Thirteen Bean Salad
Serves 8.  Recipe from 12-oz. bag of Hodgson Mill Choice 13 Bean Soup Mix

One 12-oz. bag 13-bean soup mix
1 quart water
2 teaspoons salt
1/2 cup red onion, thinly sliced
1/2 green bell pepper, slivered
1/2 red bell pepper, slivered

Dressing:
1/2 cup salad oil
2/3 cup wine vinegar
1/2 cup Worcestershire sauce
1/2 cup sugar
1 clove garlic, split
1 teaspoon salt
1/8 teaspoon freshly ground black pepper

Rinse and sort beans before cooking.  Bring to a boil, reduce heat and simmer 2-1/2 to 3 hours.  (Beans should not be mushy.  Taste when nearing 2 hours.)  Drain and cool.  Add red onion, green pepper and red pepper.  Toss lightly.  In a large jar with a tight-fitting lid, add dressing ingredients.  Discard garlic.  

Pour dressing over beans and mix well to coat beans.  Refrigerate overnight.  Stir well before serving.  

This salad must be made the day before so flavors blend.

OMG - when I first glanced at the recipe I think I was still a little sleepy - I thought it called for 12 kinds of beans from the 13 Bean Mix....but, no, now that I actually look at it ~ that's 12 ounces.

I just thought, gee, I wonder which one you don't use..............