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Five-Bean Salad Recipe

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."

This recipe is:

Healthy

Quick

Diabetic Friendly

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Five-Bean Salad Recipe

Prep: 10 min. + chilling

Yield: 15 Servings

10 10

Ingredients

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) cut wax beans, rinsed and drained
1 package (9 ounces) 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. Yield: 15 servings.

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.

Originally published as Five-Bean Salad in Light & Tasty June/July 2003, p48