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Five-Bean Salad

By: Jeanette Simec  
"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. 'My husband, Chuck, just can't get enough of it.'"

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 101 people have saved this

Prep Time:
10 Min
Ready In:
10 Min

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Original Recipe Yield 15 servings
 

Ingredients

  • 1 (19 ounce) can garbanzo beans (chickpeas), rinsed and drained
  • 1 (16 ounce) can kidney beans, rinsed and drained
  • 1 (15.5 ounce) can great northern beans, rinsed and drained
  • 1 (14.5 ounce) can yellow wax beans, drained
  • 1 (10 ounce) package frozen cut 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

Directions

  1. 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.

Footnotes

  • Nutritional Analysis: One serving (2/3 cup) equals 161 calories, 5 g fat (trace saturated fat), 0 cholesterol, 496 mg sodium, 28 g carbohydrate, 6 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 5, 2007 by DINKSTA 
Very nice basic bean salad that everyone should have in their recipe box. We are having this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 24, 2009 by Katie 
We love this stuff. I did put alittle less sugar only about 1/2 cup and only one onion. MORE

 
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