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Five-Bean Salad

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PREP TIME
15 min
COOKING TIME
5 min
TOTAL TIME
140 min
SERVINGS
12 servings
Salad
Five-Bean Salad
Ingredients
  • 1 (15 ounce) can kidney beans, drained
  • 1 (15 ounce) can lima beans, drained
  • 1 (15 ounce) can green beans, drained
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 (14.5 ounce) can wax beans, drained
  • 1 sweet onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 3/4 cup white sugar
  • 2/3 cup distilled white vinegar
  • 1/2 cup vegetable oil
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried basil
  • salt to taste
Instructions
1
Combine all types of canned beans, finely chopped onion, and sliced bell peppers in a spacious container.
2
In a compact cooking vessel, blend together sugar, vinegar, oil, dried dill weed, rosemary sprigs, and basil leaves. Add a pinch of salt and stir over medium heat without bringing the mixture to a boil until the sugar has fully incorporated.
3
Pour the warm dressing over the bean mixture, cover it, and let it marinate for at least 2 hours in the refrigerator before presenting it.