Five Bean Salad

Five Bean Salad
  • Servings: 6
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 2 cups frozen Italian green beans, thawed (They look like large, flattened green beans)
  • 1 cup frozen shelled edamame, thawed
  • 1 15 oz. can garbanzo beans, drained and rinsed
  • 1 15 oz. can dark pinto beans, drained and rinsed
  • 1 15 oz. can great northern or cannellini beans, drained and rinsed
  • 1/2 cup white wine vinegar
  • 2 cloves finely minced garlic
  • 1/4 cup salad oil
  • 1 1/2 teaspoons ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon celery seed
  • 2 Tablespoons dark brown sugar
  • 6 Tablespoons minced red onion


1. In a bowl, combine all the beans and reserve.

2. In a separate bowl, combine vinegar, garlic, oil, black pepper, salt, celery seed, brown sugar, and red onion.

3. Combine the dressing and the beans. Refrigerate for several hours to overnight. Stir periodically to evenly distribute the flavors.

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