5 bean salad

Name: 5 Bean Salad
Prep time: 15 min
Yield: 6
Cuisine: American
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 cup(s) extra virgin olive oil; 1/4 cup(s) finely diced red onion; 1/2 cup(s) champagne vinegar; 1/3 cup(s) sugar; 1 teaspoon(s) salt; 1 teaspoon(s) pepper; 1/4 cup(s) fresh chopped cilantro; 2 teaspoon(s) fresh chopped oregano leaves

14 Pinches 1 Photo

Carol Davis

Silver City, NM

Updated on May 19, 2016

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

Rate

prep time 15 Min

cook time

method No-Cook or Other

yield 6-8 serving(s)

Ingredients

8 oz cans corn
15 oz cans red kidney beans
15 oz cans garbanzo beans
15 oz cans pinto beans
15 oz cans cannellini beans
15 oz cans black eyed peas
1/2 cup extra virgin olive oil
1/4 cup finely diced red onion
1/2 cup champagne vinegar
1/3 cup sugar
1 teaspoon salt
1 teaspoon pepper
1/4 cup fresh chopped cilantro
2 teaspoons fresh chopped oregano leaves

How To Make 5 bean salad

Step 1

Rinse and drain each can of beans and corn.

Step 2

Toss the beans, corn and diced onion together with the olive oil in a large bowl.
Step 3

Add salt and pepper, mix well.
Step 4

In a separate bowl, dissolve sugar in vinegar. Mix with the beans.
Step 5

Toss well with cilantro and oregano, serve at room temperature.
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