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5-Bean Salad

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5-Bean Salad
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Makes: 18 servings adjust
Note: This salad is really quick to prepare but does need at least 8 hours before serving to allow flavors to blend. Actually gets better the longer it sits!



  • 14 12 ounces Canned Cut Green Beans, drained
  • 14 12 ounces Canned Cut Wax Beans, drained
  • 15 12 ounces Canned Garbanzos (Chickpeas), rinsed and drained
  • 14 12 ounces Canned Dark Kidney Beans, rinsed and drained
  • 14 12 ounces Canned Black Beans, rinsed and drained
  • 12 cup Green Pepper, chopped small
  • 12 cup Onion, chopped small
  • 12 cup Celery, chopped small

Step 1

Combine the green beans, wax beans, garbanzo beans, kidney beans, black beans, green pepper, onion, and celery in a large bowl; toss to mix.


  • 12 cup Vegetable Oil
  • 12 cup White Vinegar
  • 12 teaspoon Salt
  • 12 teaspoon Ground Black Pepper
  • 12 cup Sugar

Step 2

Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture.

Step 3

Refrigerate 8 hours or overnight before serving.
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