We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
20 minutes
500 minutes
- 1 (15.5 ounce) can garbanzo beans, drained
- 1 (14.5 ounce) can kidney beans, drained
- 1 (14.5 ounce) can black beans, drained
- 1 (14.5 ounce) can green beans, drained
- 1 (14.5 ounce) can wax beans, drained
- 0.5 cup chopped green pepper
- 0.5 cup chopped onion
- 0.5 cup chopped celery
- 0.75 cup white sugar
- 0.5 cup salad oil
- 0.5 cup vinegar
- 0.5 teaspoon salt
- 0.5 teaspoon ground black pepper
- Prepare all ingredients.
- In a large bowl, mix together garbanzo beans, kidney beans, black beans, green beans, wax beans, green pepper, onion, and celery until well combined.
- Combine sugar, oil, vinegar, salt, and pepper in a separate bowl and whisk until the sugar is fully dissolved. Pour this mixture over the bean mixture and mix thoroughly.
- Chill the salad in the refrigerator for at least 8 hours before serving.
Similar Recipes
- 15min
Best Apple Salad
Tangy apple, onion, pepper, and bean salad with zesty dressing.
- 110min
Cranberry Bean Salad
"Summertime bean salad with cranberry beans, cucumbers, and tomatoes - light, refreshing, and perfect for cookouts. Best made a day in advance."
- 20min
Jerk pork chops with mango and black bean salad recipe
Savor a flavorful meal of spicy jerk pork chops paired with zesty mango and black bean salad for dinner tonight.
- 260min
Cannellini Shrimp Salad
Refreshing cannellini bean and shrimp salad with zesty herb dressing. Best when chilled for several hours or overnight.
- 20min
Cowboy caviar salad recipe
Transform a Texan dip into a vibrant Cowboy Salad featuring capsicums, cherry tomatoes, corn, and fresh herbs. A crowd-pleasing vegan main with high protein, gluten-free, and low saturated fat. Perfect for lunch, barbecue pairings, or buffet spreads.