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Five-Bean Salad

Beans really are magical in this hearty, veggie-filled treat. Add some crusty bread to make it a meal or serve as a versatile side with just about anything.


Five-Bean Salad

Ingredients

For 1 people

  • 2 cup(s) can green beans
  • 2 cup(s) can peas
  • 2 cup(s) wax beans
  • 2 cup(s) can garbanzo beans
  • 2 cup(s) can kidney beans
  • 1/2 cup(s) chopped cauliflower
  • 1/2 cup(s) chopped celery
  • 1/2 cup(s) chopped onion
  • 4 ounce(s) chopped green pepper
  • 1/4 cup(s) chopped sweet vinegar peppers
  • 1 1/2 cup(s) sugar
  • 1/2 teaspoon(s) paprika
  • 16 tablespoon(s) cider or white distilled vinegar
  • 1/2 cup(s) olive oil
  • 4 cloves garlic, peeled and minced
  • 1/10 tablespoon(s) hot red pepper flakes
  • 1 dash(es) salt
  • 1 dash(es) pepper

Directions

Drain canned beans, rinse and discard liquid. Empty into a salad bowl. Stir in chopped cauliflower, celery, onion, and peppers. In a small bowl or blender, combine sugar, paprika, vinegar, garlic, hot pepper flakes and oil. Pour over vegetables; stir well. Season to taste with salt and pepper. Cover and refrigerate for at least 12 hours.

Nutrition facts

  • Kcal: 3506.96 kcal
  • Fibers (g): 79.77g
  • Sodium (mg): 2284.52mg
  • Carbs: 548.34g
  • Fat: 114.88g
  • Saturated fat (g): 15.26g
  • Proteins: 84.87g