Five Bean Picnic Salad

Name: Five Bean Picnic Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Freshly ground black pepper; 397 grams black-eyed peas, drained and rinsed; 397 grams garbanzo beans, drained and rinsed; 397 grams dark-red kidney beans, drained and rinsed; 2 Tbsps chopped fresh flat-leaf parsley leaves, for garnish; 340 grams green beans, trimmed and halved; 6 servings Hot sauce; 6 servings Kosher salt; 2 Tbsps chopped fresh marjoram or oregano leaves (optional); 1 bunch scallions, white and light-green parts, thinly sliced; 1 red (or orange or yellow) bell pepper, diced; 340 grams yellow wax beans, trimmed and halved

You can never have too many main course recipes, so give Five Bean Picnic Salad a try. This recipe serves 6. One serving contains 269 calories, 17g of protein, and 2g of fat. This recipe covers 26% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and vegan diet. Head to the store and pick up pepper, oregano leaves, dark-red kidney beans, and a few other things to make it today.

Instructions

Bring a large pot of water to a boil.

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Water

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Pot

Add a generous sprinklingof salt and the fresh beans, and cook until the beans are justtender, about 8 minutes.

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Beans

Salt

Drain the beans in a colander, andshock in ice water to stop the cooking process.

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Water

Beans

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Colander

Drain again andset aside.

Place the fresh and canned beans, scallions, bell pepper,parsley, marjoram, and Champagne Vinaigrette in a largebowl, and toss to combine. Season the salad to taste with salt,pepper, and hot sauce.

Ingredients you will need

Canned Beans

Bell Pepper