1 can (15 ounces) dark red kidney beans, drained and rinsed
1 cup sliced celery
½ cup chopped red onion
Instructions
In a large container or bowl with a lid, whisk together vinegar, oil, water, sugar, basil, salt, and pepper until sugar dissolves and mixture is well-blended.
Add all remaining ingredients and gently mix together until well-coated.
Cover with lid and refrigerate at least 3 hours or overnight, stirring occasionally.
To serve, use a slotted spoon as there will be excess liquid.
Recipe by The Culinary Cellar at https://theculinarycellar.com/retro-bean-salad/