Five bean salad

By Mrunal | Updated: 06/02/2019

Bean salad is an old fashioned type of refrigerator salad. Lately, I’ve been doing a lot of nostalgic cooking, so, it was time to add this salad to my recipe archives. The flavor of the brine has a sweet and sour edge and we enjoy a bit of heat by adding red pepper flakes. It’s a perfect salad for making in advance and it gets even better the longer it sits.

Serves	Preparation Time	Cooking Time
24 People	5 Minutes	8 Minutes

Ingredients

2 cups (or 15 onz. can) canned black beans
2 cups (or 15 onz. can) canned pinto beans
2 cups (or 15 onz. can) canned garbanzo beans (chickpeas)
2 cups (or 15 onz. can) canned red kidney beans
2 cups (or 15 onz. can) canned white beans
1 cup sweet corn (unsalted)
½ cup chopped green bell pepper
1/2 cup chopped red bell pepper
½ cup chopped onion
3 tbsp (tablespoons) extra virgin olive oil (or to taste)
3 tbsp red wine vinegar (or to taste)
1 tsp (teaspoon) salt (or to taste)
1 tsp black pepper (or to taste)

Method

Step 1

Open all cans, put all canned content in a strainer, and drain.

Step 2

Put all ingredients in a medium bowl and mix.

Step 3

Put bowl in refrigerator until cool.

Step 4

Serve as a side dish or as a dip with chips or have with a bowl of soup

Nutritional Information

Servings Per Recipe: 24
Serving Size: 1 serving (½ cup)
Amount Per Serving

Calories	125.7	Total Fat	2.4 g
Saturated Fat	0.4 g	Polyunsaturated Fat	0.5 g
Monounsaturated Fat	1.4 g	Cholesterol	0.0 mg
Sodium	268.3 mg	Potassium	324.3 mg
Total Carbohydrate	20.9 g	Dietary Fiber	5.8 g
Sugars	0.3 g	Protein	6.2 g
Vitamin A	1.0 %	Vitamin B	12 0.0 %
Vitamin C	12.5 %	Vitamin D	0.0 %
Vitamin E	0.5 %	Calcium	3.9 %
Copper	9.3 %	Folate	21.4 %
Iron	10.7 %	Magnesium	10.5 %
Manganese	22.1 %	Niacin	2.0 %
Pantothenic	Acid 2.6 %	Phosphorus	10.4 %
Riboflavin	3.7 %	Selenium	3.3 %
Thiamin	7.5 %	Zinc	6.0 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tip:

If you do not want to use canned ingredients, you can wash and soak the beans overnight and cook in a pressure cooker with salt for 4 whistles before using.
You can also allow the beans to sprout and eat them raw by mixing with other raw ingredients. sprouting will add on the vitamin B and C content of the beans.

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