Five-Bean Salad Recipe
- 1 (19 ounce) can garbanzo beans (chickpeas), rinsed and drained
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1 (15.5 ounce) can great northern beans, rinsed and drained
- 1 (14.5 ounce) can yellow wax beans, drained
- 1 (10 ounce) package frozen cut green beans, thawed
- 2 small onions, chopped
- 1 cup white vinegar
- 3/4 cup sugar
- 1/4 cup canola oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- In a large bowl, combine the first six ingredients. In another bowl, whisk the vinegar, sugar, oil, salt and pepper. Pour over bean mixture and toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.
