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.