Five Bean Salad
This delicious side salad combines five kinds of beans with crunchy veggies in a sweet and tangy marinade. It comes together in minutes and is made the day ahead, making it a perfect dish for potlucks and holidays!
Ingredients
- 16 oz can Garbanzo Beans
- 16 oz can Red Kidney Beans
- 16 oz can Pinto Beans
- 14.5 oz can Cut Green Beans
- 14.5 oz can Cut Waxed Beans
- 120 g (1 c) Chopped Onion
- 120 g (1 c) Chopped Celery
- 120 g (1 c) Chopped Green Pepper
- 100 g (1/2 c) Vegan Sugar
- 16 g (4 tsp) Magickal Seasoning Blend
- 1.3 g (1/2 tsp) Celery Seed
- 0.3 g (1/8 tsp) Crushed Red Pepper Flakes
- 160 g (2/3 c) Distilled Vinegar
- 85 g (1/4 c) Vegan Honee
- 7.5 g (1 1/2 tsp) Dijon Mustard
- 75 g (1/3 c) Oil
Instructions
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Drain the green, waxed, and garbanzo beans, and add them to a large glass mixing bowl. Drain and rinse the pinto and kidney beans, and add them as well.
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Add the chopped celery, onion, and green pepper to the bowl with the beans. Set the bowl aside while you make the marinade.
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Add the sugar, Magickal Seasoning Blend, celery seed, and red pepper flakes to a small saucepan, then whisk to combine.
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Add the Dijon mustard, honee, vinegar, and oil. Whisk again until well blended.
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Bring to a boil over medium heat, then reduce the temperature and simmer for two minutes. Carefully pour the hot liquid over your vegetables and beans.
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Mix together. Cover and refrigerate for 24 hours. The marinade will not cover all of the beans, so stir every couple of hours to make sure that all the vegetables and beans get equally marinated.
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Serve as desired. Keep any leftover bean salad tightly covered in the refrigerator, and it will keep for about a week.