5-Bean Salad
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Hands-on - 10 min.
Servings: 20
Why stop at 3-bean salad? This has triple the cholesterol lowering power of a 3-bean salad and a lot less oil. This makes a big batch, so plan on enjoying it all week long.
- 1 can (15 oz) butter beans
- 1 can (15 oz) kidney beans
- 1 can (15 oz) garbanzo beans
- 1 can (16 oz) wax beans
- 1 can (16 oz) green beans
4 hours before serving:
Open cans and rinse and drain the beans thoroughly in a colander. Transfer to a large bowl with a tight fitting lid.
- 1 small red or white onion, sliced into rings
- 1 green bell pepper, chopped
Stir into beans.
- 1/2 cup balsamic vinegar
- 1/4 cup water
- 2 T sugar
- 1/4 cup oil (canola or olive)
- 1 tsp oregano
- 1/2 tsp chopped garlic (1 clove)
Mix together in a 2 cup measuring cup. Pour over beans and toss to coat evenly.
Best if allowed to marinate 4 or more hours.
Nutrition information for 1/2 cup
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