5 Bean Salad Recipe

Ingredients for 5 Bean Salad

• Butter Beans
• Kidney Beans
• Garbanzo Beans
• Green Beans
• Wax Beans
• Red Onion
• Green Bell Pepper
• 1/4 cup water
• 1/4 cup white sugar
• Balsamic Vinegar
• Oil
• Oregano
• Garlic

How to Make 5 Bean Salad

1. 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.
2. Transfer the drained beans to a large bowl with a lid.
3. Add 1/2 medium red onion, thinly sliced, and 1/2 cup chopped green bell pepper to the bowl.
4. 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.
5. 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.
6. Pour the vinaigrette over the beans and vegetables. Gently toss to coat evenly.
7. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.