Sweet and Spicy Five-Bean Salad

Sweet & Spicy Five-Bean Salad
Ingredients

Makes 7 cups
This salad contains both fresh and canned beans, making it easy to put together. Chances are you’ve already got a lot of the ingredients in your pantry! Make sure to use low-sodium beans if possible, and don’t oversteam the fresh beans – they’ll lend a crispy crunch to your salad.

½ cup white vinegar
¼ cup canola oil
3 tablespoons sugar
½ teaspoon salt
¼ teaspoon black pepper
½ lb. green beans, trimmed and lightly steamed
½ lb. yellow wax beans, trimmed and lightly steamed
1 15 oz. can low-sodium kidney beans, drained and rinsed
1 15 oz. can low-sodium black beans, drained and rinsed
1 15 oz. can low-sodium chick peas, drained and rinsed
½ small red onion, thinly sliced
⅓ cup sliced sweet-hot peppers, drained
¼ cup chopped parsley

Ingredients

Prep: 10 minutes / Start to Finish: 20 minutes
In a large bowl, whisk together vinegar, oil, sugar, salt and pepper. Add all other ingredients to bowl and toss to coat in dressing. Refrigerate at least 4 hours or overnight.
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