Six Bean Salad Recipe
Ingredients
1 10-ounce package frozen lima beans
1 9-ounce package frozen cut green beans
1 9-ounce package frozen cut wax beans
1 10 3/4-ounce can condensed cream-of-mushroom soup
1/2 cup water
3 tablespoons salad oil
3 tablespoons white vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1 15 1/2- to 19-ounce can garbanzo beans, drained
1 15 1/4 to 19-ounce can red kidney beans,drained
1 15-ounce can butter beans, drained
1 large bunch chicory
1/4 pound Gouda, Edam, or Cheddar cheese, shredded
Directions
1. Prepare frozen lima beans as label directs; drain. Meanwhile, prepare frozen green beans and wax beans as labels direct, but prepare both packages together; drain.
2. In large bowl, with spoon or wire whisk, mix undiluted cream-of-mushroom soup, water, salad oil, vinegar, sugar, salt, and pepper. Add cooked beans, garbanzo beans, kidney beans, and butter beans. With rubber spatula, gently toss to coat with dressing. Cover and refrigerate at least 2 hours to develop flavors.
2. In large bowl, with spoon or wire whisk, mix undiluted cream-of-mushroom soup, water, salad oil, vinegar, sugar, salt, and pepper. Add cooked beans, garbanzo beans, kidney beans, and butter beans. With rubber spatula, gently toss to coat with dressing. Cover and refrigerate at least 2 hours to develop flavors.
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