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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.'"

Rate/Review | Read Reviews (4)

Prep Time:
10 Min

Ready In:
10 Min

Servings (Help)

US Metric Calculate

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

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.