The Best Five Bean Salad
Ready In: 30 mins
Serves: 12
Ingredients
- 1 (15 ounce) can garbanzo beans
- 1 (15 ounce) can string beans
- 1 (15 ounce) can kidney beans
- 1 (15 ounce) can lima beans
- 1 (15 ounce) can wax beans
- 1 large red bermuda onion
- 1 cup apple cider vinegar
- 1⁄2 cup sugar
- 1 tablespoon salt
- 1⁄4 cup pure virgin olive oil
- 1 teaspoon pepper
Directions
- Dump all of the beans into a colander, starting with the kidney beans. Do not rinse.
- Chop the Bermuda onion into cubes.
- In a large bowl, pour all the beans and the chopped onion together and mix well.
- In a sauce pan, mix the apple cider vinegar with the sugar and salt, stir over medium heat. Once the sugar and salt have dissolved, add the olive oil and the pepper.
- Stir well and then pour over the beans. Cover and place in the refrigerator, overnight is best. Stir them occasionally to make sure that they are all getting a good dose of the liquid.
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