Five-Bean Salad
Beans really are magical in this hearty, veggie-filled treat. Add some crusty bread to make it a meal or serve as a versatile side with just about anything.
At a glance
Main Ingredient:
Difficulty:
Course/Dish:
Cooking Lite:
Healthy Eating:
Occasions:
Ingredients
1 16-ounce can each:
green beans
peas
wax beans
garbanzo or lima beans
kidney beans
1/2 cup each, chopped:
cauliflower
celery
onion
green pepper
1/4 cup chopped sweet vinegar peppers
Dressing:
1 1/2 cups sugar
1/2 teaspoon paprika
1 cup cider or white distilled vinegar
1/2 cup olive oil
4 cloves garlic, peeled and minced
1/4 teaspoon hot red pepper flakes
salt and pepper, to taste
Methods/steps
Drain canned beans, rinse and discard liquid. Empty into a salad bowl. Stir in chopped cauliflower, celery, onion, and peppers. In a small bowl or blender, combine sugar, paprika, vinegar, garlic, hot pepper flakes and oil. Pour over vegetables; stir well. Season to taste with salt and pepper. Cover and refrigerate for at least 12 hours.
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