May 27, 2012

5-Bean Salad

This recipe is one of my favorites to bring to a summer picnic.  We're heading to Madison today to celebrate Chris' 38th birthday with a picnic and boating.  Although we both love this recipe, it makes a lot, so it's better to make it for a group.


I find that bean salad from the deli or salad bars is hit or miss.  Many times the sugar to vinegar ratio isn't quite right.  It either makes you pucker or it's too sweet.  I think the ratio with this recipe is perfect.


Another reason I like this salad is that you can add almost any type of beans from your cupboard.  Today, I used kidney, wax, lima, green and garbanzo. 






5-Bean Salad
Prep Time: 10 minutes
Cook Time: 5 minutes
Ingredients (serves 12)
  • 5 cans (15 oz each) of beans, rinsed and drained (I use kidney, lima, green, wax and garbanzo)
  • 1 cup chopped sweet onion
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 3/4 cup white sugar
  • 2/3 cup distilled white vinegar
  • 1/2 cup vegetable oil
  • 1/2 teaspoon dried dill weed
  • 1/4 teaspoon dried rosemary
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
Instructions
  • Mix beans with onion and bell peppers in a large bowl.
  • In a small saucepan, combine vinegar, oil, sugar, herbs and salt. Stir over medium heat until sugar dissolves; do not boil.
  • Pour warm dressing over bean mixture, and marinate for at least 2 hours in the refrigerator before serving.
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4 comments:

  1. This looks super easy and portable. A great dish to bring to a picnic.

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    Replies
    1. The flavor of this dish improves over time, which I love because it means I can make it ahead of time. A perfect picnic/potluck dish.

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  2. Definitely going to make this recipe this summer!

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  3. A good bean salad can be SO good. ANd this is a GOOD bean salad.

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