5-Bean Salad

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Hands-on - 10 min.

Servings: 20

Why stop at 3-bean salad? This has triple the cholesterol lowering power of a 3-bean salad and a lot less oil. This makes a big batch, so plan on enjoying it all week long.

  • 1 can (15 oz) butter beans
  • 1 can (15 oz) kidney beans
  • 1 can (15 oz) garbanzo beans
  • 1 can (16 oz) wax beans
  • 1 can (16 oz) green beans

4 hours before serving:

Open cans and rinse and drain the beans thoroughly in a colander. Transfer to a large bowl with a tight fitting lid.

  • 1 small red or white onion, sliced into rings
  • 1 green bell pepper, chopped

Stir into beans.

  • 1/2 cup balsamic vinegar
  • 1/4 cup water
  • 2 T sugar
  • 1/4 cup oil (canola or olive)
  • 1 tsp oregano
  • 1/2 tsp chopped garlic (1 clove)

Mix together in a 2 cup measuring cup. Pour over beans and toss to coat evenly.

Best if allowed to marinate 4 or more hours.

Nutrition information for 1/2 cup
  • Calories 85
  • Calories From Fat 29 %
  • Fat 3 g
  • Saturated Fat 0 g
  • Fiber 3.0 g
  • Cholesterol 0 mg
  • Sodium 305 mg
  • Protein 3.5 g
  • Carbohydrate 13 g
  • Sugars 4 g

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