I used to love the 5 bean salad my Grandma used to make for our summer picnic gatherings. I loved it so much in fact, that the other day I when I was in the store I noticed a big jar of it. I immediately picked it up and read the label. Much to my surprise, it was full of “not so great” ingredients such as, High Fructose Corn Syrup and a list of other things I could not read. I was shocked, why? It is bean salad, shouldn’t it be plain and simple?
I thought I could make my own version using fresher ingredients and keep the dressing healthy. Not only is this recipe packed with protein and fiber all on it own, it also goes well as a side to any meat or fish. This is a perfect dish to take to a picnic or potluck and, like all of my recipes it is easy.
Here is my version of Grandma’s 5 Bean Salad…If I know my Grandma, she would have criticized this version but be devouring it as she lectured me on how “I should never change a good thing”. Thank you for the advise Gram, “can I take your clean plate?’
Here is what you will need.. many items you may have in your pantry right now.
1 15oz. can of Black Beans
1 15oz can of Kidney Beans
1 15 oz. can of Chick Peas
7 oz. of Frozen Edamame beans
8 oz. of Haricots Verts or Fresh Green Beans
5 oz. of Greek Feta (Optional)
1 small Onion minced
1/4 cup of Walnut or Olive oil
Salt and Pepper
Drain and rinse the first three ingredients.
Rinse and drain Edamame with warm water.
Cook Haricots Verts in microwave for about 2-3 minutes, remove from microwave and cut in half ( I remove the stringy tip as well)
In a large mixing bowl blend all beans together well.
Meanwhile, mince the onions into very small pieces (you just want flavor, not big chucks of onion)
Mix in the onions.
Then add the lime juice.. I use this lime squeezer that I bought in Mexico (think they have something similar at Amazon for $3.99) it gets every drop of juice out.. love it.
Add oil, salt and pepper, Feta Cheese and stir until very well blended. Serve immediately or refrigerate.