Name: Five-Bean Medley Salad
Prep time: 15 min
Cook time: 5 min
Total time: 2 h 20 min
Yield: 12 servings
Ingredients: 1 can (15 ounce) kidney beans, drained; 1 can (15 ounce) lima beans, drained; 1 can (15 ounce) green beans, drained; 1 can (15 ounce) garbanzo beans, drained; 1 can (14.5 ounce) wax beans, drained; 1 sweet onion, chopped; 1 green bell pepper, chopped; 1 red bell pepper, chopped; 0.75 cup white sugar; 0.67 cup distilled white vinegar; 0.5 cup vegetable oil; 0.5 teaspoon dried dill weed; 0.5 teaspoon dried rosemary; 0.5 teaspoon dried basil; Salt to taste

Ready in: 2h 20 mins

Serves: 12 servings

Ingredients: 15

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

Ingredients
1	can (15 ounce) kidney beans, drained
1	can (15 ounce) lima beans, drained
1	can (15 ounce) green beans, drained
1	can (15 ounce) garbanzo beans, drained
1	can (14.5 ounce) wax beans, drained
1	sweet onion, chopped
1	green bell pepper, chopped
1	red bell pepper, chopped
³⁄₄	cup white sugar
²⁄₃	cup distilled white vinegar
¹⁄₂	cup vegetable oil
¹⁄₂	teaspoon dried dill weed
¹⁄₂	teaspoon dried rosemary
¹⁄₂	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.
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.