This 5-bean salad recipe from Jeanette Simec of Ottawa, Illinois is great to take to picnics or potlucks. "Everyone loves the variety of beans in this simple salad. My husband, Chuck, just can't get enough of it," says Simec. The colorful classic is made with an oil and vinegar dressing, and of course, five different kinds of beans. —Taste of Home Test Kitchen
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
2 cups frozen cut green beans, thawed (about 8 ounces)
2 small onions, chopped
1 cup white vinegar
3/4 cup sugar
1/4 cup canola oil
1 teaspoon salt
1/2 teaspoon pepper
In a large bowl, combine the first 6 ingredients. In another bowl, whisk vinegar, sugar, oil, salt and pepper. Pour over bean mixture; toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.
Since it's best to chill 5-bean salad for several hours or overnight to let the flavors blend, it's a perfect side dish for the Fourth of July or any other potluck you're headed to. Cover and refrigerate leftovers for up to 2 to 3 days.