s Five-Bean Salad s   


In Ottawa, Illinois, Jeanette Simec combines five kinds of beans with an oil-and-vinegar dressing in this colorful classic that's great to take to picnics or potluck, "Everyone loves the variety of beans in this simple salad," she writes.
 Yields: 15 Servings

Ingredients

1 can (19 oz.) Garbanzo beans rinsed and drained
1 can (16 oz.) Kidney beans rinsed and drained
1 can (15 1/2 oz.) Great northern beans rinsed and drained
1 can (14 1/2 oz.) Cut wax beans rinsed and drained
1 pkg. (9 oz.) Frozen green beans thawed
2 small onions chopped
1 cup white vinegar
3/4 cup Sugar
1/4 cup canola oil
1 teaspoon salt
1/2 teaspoon pepper


 
Instructions
 In a large bowl, combine the first six ingredients. In another bowl, whisk the vinegar, sugar, oil, salt and pepper. Pour over bean mixture and toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.

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Light & Tasty

Cuisine :   American    

Main Ingredient :   Beans