Sunday, July 3, 2011
Five Bean Salad—Perfect for Summer Cookouts!
We had a cookout tonight. It was easy…barbecued chicken on the grill. I made several different side salads for the meal, including a five bean salad. To me, this always hits the spot, and it’s simple to make. Not only that, you can make it 2-3 days in advance.
Our guests brought a lot of side dishes tonight, and my husband did all the grilling. So once the guests arrived, I just talked and enjoyed our company. That’s my kind of entertaining!
Five Bean Salad
1 (15 oz.) can cut green beans
1 (15 0z.) can cut wax beans
1 (15 oz.) can light red kidney beans
1 (15 oz.) can dark red kidney beans
1 (15 oz.) can garbanzo beans (chick peas)
1 large green bell pepper, diced
1 cup white vinegar
2/3 cup granulated sugar
½ cup canola oil
1 tsp. salt
½ tsp. black pepper
Open the five cans of beans and drain. Pour into large bowl. Add bell pepper. In small bowl, mix together vinegar, suar, oil, salt and pepper; pour over beans and bell pepper. Stir well. Chill for at least 4 hours, ideally overnight. Makes about 12servings.