Five Bean Salad Recipe
Ingredients
| 3/4 cup thinly sliced red onion | ||
| Garlic | 1 Clove (5gm), minced | |
| Water | 2 Tablespoon | |
| Garbanzo beans | 15 Ounce, drained, rinsed | |
| 1 1/2 cups fresh green beans, cut into thirds | ||
| Great northern beans | 8 Ounce, drained, rinsed | |
| Canned black beans | 8 Ounce, drained, rinsed | |
| Kidney beans | 8 Ounce, drained, rinsed | |
| Cider vinegar | 1/3 Cup (16 tbs) | |
| Sugar | 1 1/2 Tablespoon | |
| Olive oil | 1 Teaspoon | |
| Dry mustard | 1/4 Teaspoon | |
| Carrots | 3 , thinly sliced | |
| Red bell pepper | 1/2 Cup (16 tbs), chopped | |
Directions
To Microwave: In large microwave-safe casserole dish, combine onion, garlic and water.
Microwave at HIGH (100% power) for 1 to 2 minutes.
Stir in all remaining ingredients except carrots and red pepper.
Microwave at HIGH for an additional 3 to 5 minutes or until green beans are tender-crisp.
Stir in carrots and red pepper.
Microwave at HIGH (100% power) for 1 to 2 minutes.
Stir in all remaining ingredients except carrots and red pepper.
Microwave at HIGH for an additional 3 to 5 minutes or until green beans are tender-crisp.
Stir in carrots and red pepper.
Chef
