When it comes to bean salad recipes, this one is probably my favorite because it’s so simple and fast to put together and you can’t beat the flavor. You can also easily make it ahead of time and just leave it sitting on the counter. The flavors blend together nicely and it tastes just as good at room temperature as it does hot. I’ve made this with canned beans as well as with home cooked kidney beans. I prefer it with the cooked beans since they tend to be not quite as soft as the canned ones, but it’s still good that way too. If you’re in a rush, just grab a can of beans; otherwise, cook them ahead of time to use in this salad.