As you may already know, I LOVE salads!! They are my favorite summertime side dish.
This 5 Bean Salad turned out especially good! I love the tartness of the vinegar based sauce. It goes perfectly with the rest of the ingredients. If you don't like some of the beans used in this recipe, you can definitely substitute with your favorite beans! This recipe is a winner. Both my sister and I ate a few servings of it with our meal! Yum!
This recipe was created using ingredients from Del Monte!
Thanks to my sister, Shannon for taking the photo for this post! You can visit her blog Speaking in Plain Shamish here!
5 Bean Salad (print recipe)
What you need:
1- 14.5 ounce can of Del Monte green beans
1- 15 1/4 ounce can of Del Monte whole kernel corn
1- 15 ounce can black beans
1- 15.5 ounce can of garbanzo beans
1- 15 ounce can dark red kidney beans
1- 14.5 ounce can yellow wax beans
1 red pepper, diced
1 medium onion, diced
1 cup white vinegar
3/4 cup vegetable oil
2/3 cup sugar
4 tablespoons fresh dill, minced
salt and pepper, as desired
Drain and rinse the cans of beans and corn. Combine all beans, corn, red pepper and onion in a large bowl.
In a separate bowl, whisk together the vinegar, oil, sugar, dill, salt and pepper. Add to veggie mixture and mix. Refrigerate at least 4 hours before serving to allow flavors to combine.
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