5-BEAN SALAD

5-BEAN SALAD

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    (8.75 oz.) can corn

  • 1

    (15 oz.) can kidney beans

  • 1

    (15 oz.) can garbanzo beans

  • 1

    (15 oz.) can pinto beans

  • 1

    (15 oz.) can cannellini beans

  • 1

    (15 oz.) can black eyed peas

  • ¾

    cup extra-virgin olive oil

  • ½

    cup red onion, finely chopped

  • ½

    cup champagne vinegar

  • cup sugar

  • 1

    teaspoon kosher salt

  • ¾

    teaspoon freshly ground pepper

  • ¼

    cup fresh cilantro, chopped

  • 2

    teaspoons oregano leaves, optional

Directions

Rinse and drain each can of beans and corn. Toss the beans, corn and diced onion together with the olive oil in a large bowl. Add salt and pepper, and mix well. In a separate bowl, dissolve the sugar in the vinegar. Mix with the beans. Toss well with cilantro and oregano, and serve at room temperature for maximum enjoyment.


Nutrition

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