BEAN SALAD

 

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BEAN SALAD

Photography by Barry Frankel
Recipe Adapted from edible Hawaiian Islands
This is an adapted recipe for a traditional 3 bean salad – green beans, kidney beans, and garbanzo beans. When we checked our storage pantry, we had other varieties of beans so we adapted the recipe and added fried onions for a little crunch.
Course: Salad, Side Dish

Ingredients

  • 1 15 oz. Can Green Beans Drained
  • 1 15 oz. Can Black Beans Drained
  • 1 12 oz. Can Lima Beans Drained
  • 1 15 oz. Can Sliced Carrots Drained
  • 1 15 oz. Can Dark Kidney Beans Drained
  • 1 15 oz. Can Corn Drained
  • 2 Tbsp. of Any Acid Lemon Juice, Vinegar, ect.
  • Black Pepper To Taste
  • Fried Onions

Instructions

  • Combine all drained canned goods in a large bowl.
  • Mix in vinegar dressing and top with fried onions.

Notes

Save all the liquid for another use.
This bean salad will taste better ice cold. Make the salad in a large zip lock bag and find a water source to chill salad before serving.