5 Bean Salads
  • 1 14.5 oz can green cut green beans, drained
  • 1 14.5 oz can wax beans, drained
  • 1 15oz can EACH black beans, kidney beans, and garbanzo beans, drained and rinsed
  • 1 small or 1/2 large red onion, diced
  • 1 red bell pepper AND 1 green bell pepper, chopped
  • 1/2 cup red wine vinegar
  • 1/4 cider vinegar (I probably would have used even more, but that's all I had left)
  • 1/2 cup white sugar
  • 3/4 cup olive oil
  • 1 tsp Dijon mustard
  • small handful chopped fresh herbs - I used thyme, basil, oregano, and mint
  1. Combine beans, onion, and peppers in a large boil. In a small saucepan, combine vinegars, oil, sugar, and seasonings. Cook over medium heat, stirring, until sugar dissolves. Pour over vegetables, mix well, cover, and refrigerate for several hours or over night, stirring occasionally.