The beauty of this salad is that nearly all ingredients can be kept on the shelf until you need them, so you can whip this up whenever you need it. Add a can of drained shoepeg white or yellow kernel corn, dark red and light red kidney beans, yellow wax beans and green beans, and use a red onion - we call it calico bean salad because it is so colorful. Don't be afraid of the sugar unless you plan to drink the marinade - it gets dissolved in the liquid the beans retain, and the marinade is drained when the salad is served. It tastes better after a day or two in the fridge. The onions mellow out in the marinade. Try adding red or green pepper strips as others have suggested. This is a delicous make-ahead salad for buffets - or just every day. My husband asks for this frequently - (I do cut the sugar to 1/2 cup or half sugar, half Splenda).
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The beauty of this salad is that nearly all ingredients can be kept on the shelf until you...