A cold bean salad in a big white bowl with a silver spoon beside it

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 Hot Honey Jalapeño, or Hot & Sweet Dill


  1. 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.
  2. Stir well and refrigerate for a minimum of 4 hours or overnight for best flavour. Serve cold.