Easy Five Bean Salad Recipe with Vinaigrette Dressing
This 5 Bean Salad Recipe is a family favorite that's easy to make, flavorful, and excellent for summer events.
Ingredient
– 14.5 ounce can green bean– 15 ounce can black bean– 15.5 ounce can of garbanzo bean– 15.5 ounce can dark red kidney beans– 14.5 ounce can yellow wax bean– 15.25 ounce can whole kernel corn– 1 green bell pepper diced– 1 medium onion diced– 1 cup white vinegar– 3/4 cup vegetable oil– 2/3 cup sugar– 3 tablespoons fresh dill chopped– 1/4 teaspoon kosher salt– 1/4 teaspoon black pepper
Introduction
After the cans of beans and maize have been completely emptied, it is required to wash them under cold water. This step must be completed before cleaning the cans.
Step 1
Prior to moving forward with the dish, it is imperative that you fill a large bowl with the beans, corn, bell pepper, and onion and mix them together.
Step 2
The vinegar, oil, sugar, dill, salt, and pepper should be mixed together in a separate bowl that is significantly smaller than the one in which you are combining the components. Combine the ingredients by whisking them together.
Step 3
After you have done pouring the sauce over the vegetable mixture, continue to incorporate the components in a gentle manner until you have finished.
Step 4
It is recommended that the meal be prepared by placing it in the refrigerator for at least two hours before serving, after which it should be covered with plastic wrap.
Step 5
By doing so, the flavors will be able to complement one another and become more prominent.
Step 6
Because the vinegar dressing has the potential to sink to the bottom of the bowl, you should give it a thorough stir before serving it. This is because the vinegar dressing has the tendency to settle.