Where Have You Bean All My Life? 5-Bean Salad Recipe

Sometimes, you can't improve on a classic. But sometimes... sometimes there's a little room for improvement.

Such is the case with the classic 3-bean salad offered up at delis, picnics, potlucks and salad bars across the nation. Sure, three beans is fine, but -- five beans are better!

1 - 15 oz. can dark red kidney beans
1 - 15 oz. can butter beans
1 - 15 oz. can garbanzo beans
1 - 14.5 oz. can cut wax beans
1 - 14.5 oz. can cut green beans
1 green bell pepper, cut into thin strips
1 small onion, cut into thin strips
1 c. cane juice crystals or natural sugar
1 c. vinegar (I use white, but you may use apple cider vinegar, if you wish)
1/2 c. canola or olive oil
garlic powder to taste
pepper to taste

Optional:

handful fresh cilantro, chopped


Drain and rinse beans.

In a large bowl, combine rinsed beans, bell pepper and onion.

In a blender, combine cane juice crystals, vinegar, oil, garlic and pepper. Blend until cane juice crystals dissolve.

Pour oil mixture over beans, adding fresh cilantro if used, and stir well.

Chill before serving.

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