In Ottawa, Illinois, Jeanette Simec combines five kinds of beans with an oil-and-vinegar dressing in this colorful classic that's great to take to picnics or potluck, "Everyone loves the variety of beans in this simple salad," she writes. "My husband, Chuck, just can't get enough of it."

Five-Bean Salad

(15 ounces) garbanzo beans

(16 ounces) kidney beans, rinsed and drained

(15-1/2 ounces) great northern beans, rinsed and drained

(14-1/2 ounces) cut wax beans, rinsed and drained

(9 ounces) frozen cut green beans, thawed

onions,

white vinegar

sugar

canola oil

salt

pepper

5g protein.  <B><b>Diabetic Exchanges</b>: </B>1-1/2 starch

Excellent recipe. I make one very similar but add a can of butter beans, large Italian style lima beans. I also heat the oil, vinegar and sugar until sugar melts and add some rosemary and oregano. Always a favorite.

Only rating low because I haven't made this recipe.  My go-to calls for 5 of any kind of beans except baked beans, and includes 1/2c vinegar,1/4c. oil,1/3c. sugar,2 tbs. parlsey flakes,1tbs. each basil and tarragon.It's a recipe from a friend when we were based in Quebec way back in the early 60s.  Been a family favourite since.

five-bean salad

Prep Time: 10 minutes

Total: 10 minutes

Servings: 15

Cost: $1.75 /serving

Author : Taste of Home

Ingredients

Instructions

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