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Five Bean SaladFive Bean Salad

Five Bean Salad

A medley of tasty beans packed with plant-powered protein and fiber. Uses store-bought Italian dressing and canned beans for an easy 5-step recipe.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Five Bean Salad
Five Bean Salad
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Servings7
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Ingredients
1 1/4 cups zesty Italian salad dressing
2 tablespoons sugar
1 teaspoon Tabasco
1 teaspoon Minced Garlic
1/2 teaspoon dry mustard
1 - 15-ounce can black-eyed peas
1 - 16-ounce can red kidney beans
1 - 15-ounce can garbanzo beans, 15 ounce
1 - 15-ounce can Cuban style black beans
1 - 15 ounce can cannellini beans
1/2 cup sliced green onions, including some tops
1 cup chopped red onion
1 package fresh cilantro, snipped, 1/2 ounce
Directions
  1. Combine the first 5 ingredients.
  2. Rinse and thoroughly drain all beans.
  3. In a large bowl, combine beans, onions, and dressing; toss to coat.
  4. Refrigerate, covered, several hours or overnight.
  5. Just before serving, toss in cilantro.
0 minutes
Prep Time
0 minutes
Cook Time
7
Servings

Directions

  1. Combine the first 5 ingredients.
  2. Rinse and thoroughly drain all beans.
  3. In a large bowl, combine beans, onions, and dressing; toss to coat.
  4. Refrigerate, covered, several hours or overnight.
  5. Just before serving, toss in cilantro.