5 Bean Salad
A delicious and hearty bean salad made with 5 different kinds of beans, corn, bell pepper, onion and seasonings!
Ingredients
- 1 (14.5 ounce) can black beans
- 1 (14.5 ounce) can garbanzo beans also known as chickpeas
- 1 (14.5 ounce) can pinto beans
- 1 (14.5 ounce) can kidney beans light or dark
- 1 (14.5 ounce) can cannellini beans
- 1 (14.5 ounce) can corn
- 1/2 red onion diced
- 1 green bell pepper chopped
- 2 stems celery chopped
- 1/3 cup cilantro chopped
- 1/2 cup red wine vinegar
- 1 tbsp lemon juice
- 1/4 cup sugar
- 1/2 tsp salt
- 1/2 tsp course black pepper
- 1/4 cup extra virgin olive oil
Instructions
- Drain and rinse the 5 cans of beans and the corn.
- In an extra large mixing bowl, toss together the beans, corn, red onion, bell pepper and celery.
- In a small bowl, whisk together red wine vinegar, lemon juice, sugar, salt and black pepper until the sugar is dissolved. Slowly whisk in the olive oil.
- Pour the dressing over the salad and toss to coat evenly. Stir in cilantro. Enjoy right away or for best results, refrigerate in an airtight container for at least 4 hours. Toss again just before serving.
- 5 Bean Salad will last up to 5 days in the refrigerator as vinegar is a natural preservative.
Calories: 31kcalCarbohydrates: 3gProtein: 0.1gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gSodium: 49mgPotassium: 17mgFiber: 0.1gSugar: 2gVitamin A: 34IUVitamin C: 4mgCalcium: 2mgIron: 0.1mg
Did you make this? Let us know how it was! :)