Growing up my dad would make this salad all the time. Even just for dinner. It is a great way to get the kiddies to eat their veggies and protein. My daughter gobbled it right up. It's a delicious combination of five beans and yummy homemade Italian marinade. You could also take this to a cookout, it's mayo free and is such a nice change from the regular stuff. It makes a large amount so you will have to feed a crowd or eat it all week long.
1-14.5 ounce can green beans, drained
1-14.5 ounce can cannellini beans, drained
1-15.25 ounce can red kidney beans, drained
1-15 ounce can garbanzo beans, drained
1-15 ounce can black beans, drained
1 red onion, chopped
1 cup red wine vinegar
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/3 cup olive oil
3/4 teaspoon ground dry mustard
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 teaspoon dried tarragon
1/2 teaspoons dried basil
1/2 teaspoon dried oregano
1/2 tablespoon dried parsley
In a large bowl, mix the beans, and onion. Set aside.
In a small saucepan, mix the vinegar, sugar, salt, pepper, oil, mustard, garlic and onion powders, tarragon, basil, oregano, and parsley. Cook and stir over medium heat until sugar has dissolved. Remove from heat and pour over bean mixture. Stir until all ingredients are coated.
It is best if the salad left to marinate for a few hours in the refrigerator, and stirred occasionally. Serve cold or at room temperature.
*shared with Fantastic Thursday, Full Plate Thursday, Foodie Friday, Weekend Potluck, Weekend Wonders,