Five Bean Salad Recipe

Answer 1

Bean salad is one of the easiest cold salads to prepare. It's a favorite with kids everywhere because it has a sweet dressing. It's also pretty safe picnic fare because it doesn't contain mayonnaise.

The most traditional way to make this salad is using three beans (usually kidney beans, garbanzo beans and green beans). With so many wonderful beans to choose from though, why not make a bean salad that's as colorful and vibrant as it is tasty. The salad below includes black beans, a popular ingredient in everything from chili to salsa, as well as northern beans. Together they make a truly lush presentation that tastes moist but never mushy.

Including more beans in your diet may be a very good idea. They're an inexpensive source of protein and fiber that's also naturally low in fat.

Five Bean Salad Recipe

Ingredients

• *1 can garbanzo beans
• 1 can great northern beans
• 1 can kidney beans
• 1 can black beans
• 1 package frozen green beans, thawed (about 9 oz.)
• 3/4 cup green onion, chopped
• 3/4 cup purple onion, chopped
• 1 cup bell pepper, chopped
• 2 tablespoons parsley, chopped
• 1 cup white vinegar
• 3/4 cup sugar
• 1/4 cup canola oil
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper

*Can sizes for beans should be between 14 to 16 ounces each. Sizes may vary somewhat from manufacturer to manufacturer.

Directions

1. Rinse and drain beans thoroughly. Note: It's important to rinse and drain the beans very well, especially the black beans. Otherwise the light northern beans may discolor.
2. Combine drained beans (garbanzo, northern, kidney, black beans and green beans) in a large bowl.
3. Add onion, bell pepper and parsley. Toss to incorporate.
4. In a separate mixing bowl, combine dressing ingredients: vinegar, sugar, oil, salt and pepper. Wisk or stir briskly to incorporate.
5. Drizzle dressing over bean mixture and stir gently.
6. Refrigerate for two hours or overnight.

Recipe serves 12

Special note: The longer this salad is allowed to marinate, the better it will taste.