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Five Bean Salad Recipe

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This recipe for Five Bean Salad, by , is from The Carroll Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ginger Abbott
Added: Wednesday, October 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 can Cut Green Beans
1 can Cut Yellow Beans
1 can Black Beans
1 can Dark Red Kidney Beans
1 can Garbanzo Beans (Chick peas)
2 T. Dried Onion Flakes (rounded spoonful)

Marinate/Dressing:
1/2 c. Sugar
1/2 c. Oil
1/2 c. Apple Cider Vinegar
1 t. Salt
1/2 t. Pepper
1/2 t. Garlic Powder

Directions:
Directions:
Drain all the cans of beans and rinse well. In a large bowl, put two rounded tablespoons of dried onion flakes and add about 1/4 c. water. Place in microwave for 15 seconds, then allow to set until onions become re-rehydrated (soft and plump). Drain off excessive water. Add beans to bowl then cover with marinate. Cover and refrigerate. Keeps forever.

Personal Notes:
Personal Notes:
I use "Splenda" and stay away from olive oil (it thickens as it gets cold). I also up the marinade to 3/4 c. sugar, oil, vinegar, 1 1/2 t. salt, and 3/4 t. pepper and garlic powder.

 

 

 

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