Five-Bean Medley Salad
This delightful marinated bean salad features a medley of five different beans, offering a rich source of fiber and plant-based protein. A nutritious and flavorful complement to any dining experience.
Ingredients
| 1 | (15 ounce) can kidney beans, drained |
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| 1 | (15 ounce) can lima beans, drained |
| 1 | (15 ounce) can green beans, drained |
| 1 | (15 ounce) can garbanzo beans, drained |
| 1 | (14.5 ounce) can wax beans, drained |
| 1 | sweet onion, chopped |
| 1 | green bell pepper, chopped |
| 1 | red bell pepper, chopped |
| ¾ | cup white sugar |
| ⅔ | cup distilled white vinegar |
| ½ | cup vegetable oil |
| ½ | teaspoon dried dill weed |
| ½ | teaspoon dried rosemary |
| ½ | teaspoon dried basil |
| salt to taste |
Instructions
| 1. | Combine all varieties of canned beans with chopped onion and bell peppers in a large mixing bowl. |
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| 2. | In a small saucepan, blend together white sugar, distilled white vinegar, vegetable oil, dried dill weed, dried rosemary, and dried basil. Season with salt, heat over medium flame, stirring until the sugar completely dissolves without reaching a boiling point. |
| 3. | Drizzle the warm dressing over the bean mixture. Cover the bowl and allow the flavors to meld by marinating in the refrigerator for a minimum of 2 hours before serving. |
Published on Jul 19, 2024 by Luminița