We've been making this recipe in my family for almost 50 years! It was originally a 3 Bean Salad but I've added a few extra ingredients along the way to jazz it up a bit. It's perfect for picnics, cookouts and open houses. It makes a huge amount and is good to serve a crowd. My daughter made it for a baby shower barbecue yesterday. I was lucky to get a very small bowl for a taste! She added fresh cilantro to the recipe this time.
5 BEAN SALAD
1 can green beans, drained
1 can wax beans, drained
1 can garbanzo beans, drained
1 can dark red kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can whole kernel corn, drained
1 can medium pitted black olives, drained
1 small onion, diced
1 green pepper, diced
1 red or yellow pepper, diced
1 cup chopped celery
Dressing:
1/2 cup white vinegar
1/2 cup vegetable oil
1/2 tsp. salt
1/2 cup sugar
Beat dressing with hand mixer. Using a large bowl, pour dressing over drained vegetables. Cover tightly and refrigerate until serving time.
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