5 Bean Salad

1
Carol Davis

By
@FadingParadise

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

Rating:

☆☆☆☆☆ 0 votes

Comments:
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

How to Make 5 Bean Salad

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.

Printable Recipe Card

About 5 Bean Salad

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



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