Yeh. You can keep your three bean salad, because our cousin, Lois, hass set me up with this pretty nifty five bean version, and I, for one, am not goin’ back!
Also, what could be better for a summer cookout than a salad that comes together in minutes with no slicing or dicing, and has no ingredients to spoil on a warm summer’s afternoon?
I’m thinkin’ “winner winner, Five Bean Salad with dinner!”
•1 can green beans
•1 can wax beans
•1 can chick peas
•1 can kidney beans
•1 can black beans
Drain and rinse the beans well, then whisk the dressing ingredients together until well blended, pour over the beans in a large bowl, and toss to coat all the beans with the dressing. Cover and chill until time to serve.
Note: would you like to add diced onion, or mebbe even scallions? Go ahead!
This made enough salad to fill a two quart container, so you’ll have plenty to enjoy on your own with enough left over to share.
I like that in a salad!
As an added bonus, none of the ingredients lend themselves to wilting while they chill, so you are golden for a couple of days.
Go ahead, eat your beans.