5 bean salad
This is my mom‘s recipe. She added quite a bit of recipes over the years into my recipe box that she made for me for my graduation. I have a twin sister, so can you imagine the amount of time typing on an old typewriter all these recipes twice? That’s what kind of mom she is, even though she isn’t with us, I will still cherish these recipes, especially this one, it was always a favorite of mine. You may add in cannellini beans for any other bean if you wish.
prep time
25 Min
cook time
23 Hr
method
No-Cook or Other
yield
15 serving(s)
Ingredients
- 2 cans green beans, drained
- 2 cans cut yellow wax beans, drained
- 2 cans dark or light, kidney beans, rinsed and drained.
- 2 cans black beans, rinsed and drained
- 2 cans garbanzo beans or chickpeas, rinsed, and drained
- DRESSING
- 2/3 cup canola or vegetable oil
- 1 cup distilled white vinegar
- 1 teaspoon salt
- 6 ounces granulated sugar, which is 3/4 cup doubled
How To Make 5 bean salad
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Step 1In an extra-large resealable bowl, add in all the beans.
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Step 2Pour over vinegar, sugar, and oil dressing. Toss until combined, making sure that the sugar is well dissolved.
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Step 3Refrigerate for 24 hours or overnight for best results
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Step 4Before serving, stir thoroughly again. Serve with a slotted spoon.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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