Meals Matter

Five-Bean Salad

Contributed By: lizpadron
My Mom's recipe that I tweaked

A very colorful side dish or appetizer.

Ingredients

1 16 oz Can Black Beans

1 16 oz Can Red Kidney Beans

1 16 oz Can Pink Beans

1 16 oz Can Garbanzo (Chick Peas)

1 16 oz Can Corn Kernels

1 Large Vidalia or Yellow Onion finely minced

1 cup Minced Green Bell Pepper

1 cup Minced Red Bell Pepper

1 cup Finely chopped Scallions

1/4 cup White Vinegar

1/4 cup Olive Oil

Salt & Pepper to Taste

Preparation

* Drain all beans and thoroughly wash under cold water. The best way is to drain them in a sieve or colander and let cold water run though them. For the Garbanzos, I recommend that you peel them well before mixing with the other beans.

* Mix all ingredients well and refrigerate. This recipe actually tastes better after a day!

Cook's Notes

If you like spicy food, you might try to add 1 teaspoon ground red pepper flakes.

Recipe Comments

Commented by: msimons

I made 4x recipe for send-off party- too much, but family loved eating it for next 2 days! Hostess just called for recipe because "everyone raved over the bean salad". That says alot because her spread was fabulous! -Miriam S

 

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Recipe Details

Total Preparation Time: 15 to 30 minutes
Ingredients: Bean & Legume
Salads & Dressings
Actual Cooking Time: No Cooking Required
Number of Servings: 6
Special Features: Quick to Prepare (under 30 minutes)
Make Ahead
Vegetarian