Ingredients for 5 Bean Salad
- Butter Beans
- 1 (15 ounce) can kidney beans
- 1 (15 ounce) can garbanzo beans
- Green Beans
- Wax Beans
- 1/2 medium red onion
- 1/2 cup chopped green bell pepper
- 1/4 cup water
- 1/4 cup sugar
- Balsamic Vinegar
- 1/4 cup olive oil
- 1/2 teaspoon dried oregano
- Garlic
- 1 (15 ounce) can pinto beans
- 1 (15 ounce) can black beans
- 1 (15 ounce) can cannellini beans
- 1/4 cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
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How to Make 5 Bean Salad
- Rinse 1 (15-ounce) can kidney beans, 1 (15-ounce) can pinto beans, 1 (15-ounce) can black beans, 1 (15-ounce) can cannellini beans, and 1 (15-ounce) can chickpeas in a colander. Drain well.
- Transfer the drained beans to a large bowl with a lid.
- Add 1/2 medium red onion, thinly sliced, and 1/2 cup chopped green bell pepper to the bowl.
- In a microwave-safe measuring cup, combine 1/4 cup white sugar and 1/4 cup water. Microwave for 1 minute, or until sugar is dissolved. Stir to combine.
- In a separate bowl, whisk together the dissolved sugar mixture with 1/4 cup red wine vinegar, 1/4 cup olive oil, 1 teaspoon Dijon mustard, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour the vinaigrette over the beans and vegetables. Gently toss to coat evenly.
- Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
9g
Fat
2g
Carbs
5g
