5 Bean Salad

Carol Davis

By
@FadingParadise

Found this on-line recently. Turned out really good, but I had to modify the dressing a little. Enjoy!


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Serves:

6-8

Prep:

15 Min

Method:

No-Cook or Other

Ingredients

8 oz can(s)
corn
15 oz can(s)
red kidney beans
15 oz can(s)
garbanzo beans
15 oz can(s)
pinto beans
15 oz can(s)
cannellini beans
15 oz can(s)
black eyed peas
1/2 c
extra virgin olive oil
1/4 c
finely diced red onion
1/2 c
champagne vinegar
1/3 c
sugar
1 tsp
salt
1 tsp
pepper
1/4 c
fresh chopped cilantro
2 tsp
fresh chopped oregano leaves

Directions Step-By-Step

1
Rinse and drain each can of beans and corn.
2
Toss the beans, corn and diced onion together with the olive oil in a large bowl.
3
Add salt and pepper, mix well.
4
In a separate bowl, dissolve sugar in vinegar. Mix with the beans.
5
Toss well with cilantro and oregano, serve at room temperature.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Beans/Legumes
Regional Style: American