For many people, no picnic is complete without at least one version of a five bean salad. It’s a light appetizer or side dish that won’t fill you up before the main course. You can whip it up in 20 minutes including the dressing!
Some ideas for additions to this recipe include using chow mein noodles or crispy onions as a topper. You may want to keep these on the side so people can add them. So doing keeps them from getting mushy.
Make this recipe 24 hours ahead of serving. Letting it chill in the refrigerator improves the flavor.
Five Bean Salad
For many people, no picnic is complete without at least one version of a five bean salad. It’s a light appetizer or side dish that won’t fill you up before the main course. You can whip it up in 20 minutes including the dressing!Some ideas for additions to this recipe include using chow mein noodles or crispy onions as a topper. You may want to keep these on the side so people can add them. So doing keeps them from getting mushy. Make this recipe 24 hours ahead of serving. Letting it chill in the refrigerator improves the flavor.
Ingredients
INGREDIENTS FOR SALAD
- 1 can (15 ounces) Cannelli beans
- 1 can (15 ounces) Green beans
- 1 can (15 ounces) black beans
- 1 can (15 ounces) chickpeas
- 1 can (15 ounces) red kidney beans
- 2 stalks of celery chopped bitesize
- ½ sweet onion, (minced)
- ½ seedless cucumber, ( cubed)
- Green onion - garnish
INGREDIENTS FOR DRESSING
- 1 cup white vinegar
- 1 cup sugar
- 2 Tbs celery seed
- 2 Tbs mustard seed
- 2 cloves minced garlic
- 1 tsp salt
- ¼ tsp fresh ground pepper
Instructions
- Drain and rinse the red kidney beans.
- Drain all liquid from the other cans of beans.
- Place everything but the green onion into a large bowl and mix.
- Pour the vinegar and sugar into the bowl.
- Stir until the sugar is evenly distributed.
- Add the remaining seasonings, stirring again.
- Place in the refrigerator for 24 hours, stirring every so often.
- Serve with a sprinkling of green onion on top.
