Five-Bean Salad
Beans really are magical in this hearty, veggie-filled treat. Add some crusty bread to make it a meal or serve as a versatile side with just about anything.
Ingredients
For 1 people
- 2 cup(s) can green beans
- 2 cup(s) can peas
- 2 cup(s) wax beans
- 2 cup(s) can garbanzo beans
- 2 cup(s) can kidney beans
- 1/2 cup(s) chopped cauliflower
- 1/2 cup(s) chopped celery
- 1/2 cup(s) chopped onion
- 4 ounce(s) chopped green pepper
- 1/4 cup(s) chopped sweet vinegar peppers
- 1 1/2 cup(s) sugar
- 1/2 teaspoon(s) paprika
- 16 tablespoon(s) cider or white distilled vinegar
- 1/2 cup(s) olive oil
- 4 cloves garlic, peeled and minced
- 1/10 tablespoon(s) hot red pepper flakes
- 1 dash(es) salt
- 1 dash(es) pepper
Directions
Drain canned beans, rinse and discard liquid. Empty into a salad bowl. Stir in chopped cauliflower, celery, onion, and peppers. In a small bowl or blender, combine sugar, paprika, vinegar, garlic, hot pepper flakes and oil. Pour over vegetables; stir well. Season to taste with salt and pepper. Cover and refrigerate for at least 12 hours.
Nutrition facts
- Kcal: 3506.96 kcal
- Fibers (g): 79.77g
- Sodium (mg): 2284.52mg
- Carbs: 548.34g
- Fat: 114.88g
- Saturated fat (g): 15.26g
- Proteins: 84.87g