Five Bean Salad

(1) 15-oz can garbanzo beans, drained and rinsed
(1) 15-oz can aduki beans, drained and rinsed
(1) 15-oz can kidney beans, drained and rinsed
1 small sweet onion, thinly sliced
1 small red onion, thinly sliced
1 green bell pepper, thinly sliced
½ lb fresh green beans, trimmed and cut into 1-inch pieces
8 oz frozen edamame shelled soybeans
3/4 cup Aunt Charline's Italian Apple Vinegar
2/3 cup sugar
3/4 tsp salt
1 tsp black pepper
1/2 cup Vera Jane's Extra-Virgin Olive Oil

Place garbanzo, aduki, and kidney beans in a large bowl. Add both onions and bell pepper. Toss to combine. Meanwhile, bring a large pot of water to boil. Add green beans and edamame; return to a boil. Reduce heat slightly and cook for 3 minutes. Drain immediately and plunge into cold water. Drain and add to bowl with other beans and vegetables.

Combine vinegar and sugar in a mixing cup. Stir to dissolve sugar. Add salt and pepper. Whisk in olive oil and pour over salad. Mix thoroughly. Refrigerate until ready to serve. Serve at room temperature.

Makes 16 — 18 servings

Per serving: 182 calories; 7g total fat; 1g saturated fat; 0mg cholesterol; 118mg sodium; 23g total carbohydrates; 6g protein;

Allergy Warning: Contains Soy

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