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Five Bean Salad Exps Ft23 20763 St 4 25 1

Five-Bean Salad

TOTAL TIME: Prep: 10 min. + chilling YIELD: 15 servings.
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

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
  • 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

Directions

  • 1. 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.

Nutrition Facts

2/3 cup: 162 calories, 4g fat (0 saturated fat), 0 cholesterol, 353mg sodium, 27g carbohydrate (12g sugars, 5g fiber), 5g protein.

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