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5-bean salad

5-bean salad


1 can garbanzo beans
1 can cut wax beans
1 can kidney beans
1 can great northern beans
1 can cut green beans
1 cup white onions, chopped
1 cup white vinegar
1/2 cup sugar
1/4 cup olive oil
Salt & Pepper to taste

Using a colander, rinse and drain all the canned veggies, then transfer them to a large bowl.

In a separate bowl mix the sugar, oil and vinegar. Pour this sauce over the beans and stir to coat evenly.

Sprinkle with salt and pepper to taste. Cover and refrigerate for 3 hours or overnight.

Yield: 15 servings.