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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Five Bean Salad Recipe

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This recipe for Five Bean Salad is from The Carroll Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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