The best bean salad I have made. I halved the oil, vinegar and sugar. Thank goodness I read the post. This amount suited the recipe just fine. Thanks
Dish up a healthy serving of this five-bean salad for a twist on traditional boring side dishes. Five different beans give this salad a look that is as colorful as it is nutritious. Packed full of minerals and fiber, this cholesterol-lowering salad is sure to become a family favorite.
I followed this recipe almost exactly (something new for me) and it was … wow … incredible. I served it at a party, and got rave reviews — two people even asked for the recipe! Based on the feedback of others, I started out with only 1 tbl of sugar, then added more to taste. The end result was probably close to 2 tbl. I also added a bit of lemon and lime zest to the dressing. Warning: I think this recipe ends up closer to 10 servings. I had to make it in my huge wooden salad bowl, because even my largest mixing bowl wasn’t adequate. By the way, this is even better after a few days, when the flavors have time to fully meld. I usually make this at least two days ahead of time.
Very colorful, pretty salad! I used a 15-oz. can of corn (drained) instead of frozen (time saver). I decreased the olive oil and red wine vinegar to 1/4 cup each. I would also suggest decreasing the salt to 3/4 Tbl and decreasing the pepper a bit. The second time I made this, I decreased the olive oil and vinegar to 1/8 each – would do that again (just make sure to decrease all the spices some as well). Thanks for the recipe!
Carry this salad out to your next picnic, or save it for a weeknight meal. Fix it ahead of time, or mix it together at the last minute using canned beans that are easy to prepare. Add a little hot sauce or other flavoring of choice, and make it a weekly family request.
I made this for a Mexican Pot Luck at my husband’s office. Even though 40 people brought dishes, this was one of the few that was entirely devoured! This is a wonderful, tasty, and colorful salad. Very attractive served in a trifle bowl, or any clear glass bowl. I wouldn’t change a thing.
So delicious. I have made this salad over and over again with awesome results each time. I usually cut the sugar in half. I like to add powdered garlic, and extra cilantro. I use Great White Northern beans instead of Cannelini. Red onions add a pretty color. We make this all the time! I am confused by the raters that say there is too much dressing… I think the amount is right on. Although I do use a can of corn instead of frozen… maybe the extra liquid comes from the frozen corn. Sometimes I add a can of chopped tomatoes. You can add any veggies you like, the salad doesn’t care. I would give this more stars if I could.
1 (8.75 oz.) can corn
1 (15 oz.) can kidney beans
1 (15 oz.) can garbanzo beans
1 (15 oz.) can pinto beans
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