Cold salads made with cooked beans have been around since the 19th century. Beans are high in protein with very little fat, easily stored, and have a longer shelf life than most food items. Every culture has its own unique version of bean salad. In the United States, it is a common practice to refer to bean salads by the number of types of beans they contain, such as three bean salad or four bean salad, or this recipe for five bean salad.
Recipe Servings: 8
Prep Time
15 minutes
+ 8 hours resting
+ 8 hours resting
Cook Time
Total Time
8 hours 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 can (14.5 oz) green beans, drained
- 1 can (14.5 oz) wax beans, drained
- 1 can (15.5 oz) garbanzo beans, drained
- 1 can (14.5 oz) kidney beans, drained
- 1 can (14.5 oz) black beans, drained
- ½ cup chopped green pepper
- ½ cup chopped onion
- ½ cup chopped celery
- ½ cup oil
- ½ cup vinegar
- ½ tsp salt
- ½ tsp ground black pepper
- ¾ cup sugar
Directions
- Toss together the green beans, wax beans, garbanzo beans, kidney beans, black beans, green pepper, onion, and celery in a large bowl until evenly mixed.
- Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl, until the sugar is dissolved.
- Pour the vinegar mixture over the beans, tossing gently to coat.
- Cover and chill the salad in the refrigerator for 8 hours before serving.
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