Averie Cooks

0 To a large bowl, add all the drained and rinsed beans, and then all the remaining ingredients.
1 Toss very well to combine and taste the bean salad and make sure it's properly seasoned. Seasoning Tips - If the salad tastes at all flat, boring, or like it's missing something, it probably needs more salt. You're flavoring about 5 pounds!! worth of plain ingredients and it all needs salt to bring out the best flavor. I easily add 2-3 teaspoons salt total, but it is personal preference and depends on how salty the beans were you purchased. Consider adding additional pepper, too. However, salt tends to be more crucial than pepper. For a touch of heat, a sprinkle of dried red chili flakes is great or a tiny pinch of cayenne pepper. The sugar is necessary to balance the acidity of the vinegar so I do not recommend skipping it. If you are very concerned, start with 1 tablespoon at first, and then go from there. You can sub with honey or agave syrup, (or maple syrup but that adds its own flavor) rather than sugar if desired although I prefer just plain white sugar.
2 Cover the bowl tightly and chill for at least 1 hour prior to serving. Give a good toss before serving.
3 Storage - Salad will keep airtight in the fridge for up to 5 days and I find actually tastes best on the second day after the flavors have marries. While I haven't personally froze leftovers, I think it would be fine frozen for up to 2-3 months. 
4 Make Ahead - You can make this salad up to 24-36 hours in advance. Cover it tightly, pop it in your fridge, and let the flavors marry and meld. Since I think it  tastes better on the second day, if you’re making this for an event like a party, a summer holiday, game day party, or holiday entertaining, and want to get a jump on things, this is an easy choice to knock out ahead of time.