5 Bean Salad

Name: 5 Bean Salad
Ingredients: 1 cup dried garbonzo beans/chick peas (2 cans rinced and well drained); 1 cup dried field peas (2 cans rinced and drained; 1/2 cup dried red kidney beans (1 can rinced and drained); 1 cup fresh green peas (1 cup frozen); 2 large ears of corn scraped and cob discarded (1 cup frozen whole-kernal corn); 1 1/2 pounds fresh green beans, snapped into 1 inch pieces (2 cups frozen green beans); 1 medium zucchini; 1 medium yellow squash; 1 large onion with top; 1/2 bunch fresh parsley (1/4 cup dried parsley); 1/2 cup chopped green, yellow or red pepper (optional); 1/2 cup chopped celery (optional); 2/3 cup fresh mung bean sprouts (1 can bean sprouts rinced and drained); 2 T lemon juice; 2 T Balsamic Vinegrette; 1/3 cup olive oil; 3 tsp Seasoning Salt (divided); 2 tsp granulated garlic (divided); 1/2 tsp red pepper flakes; 1/2 tsp dried rosemary; Cherry or grape tomatoes

21 ingredients

8 steps

Ingredients

1 cup dried garbonzo beans/chick peas (2 cans rinced and well drained)
1 cup dried field peas (2 cans rinced and drained
1/2 cup dried red kidney beans (1 can rinced and drained)
1 cup fresh green peas (1 cup frozen)
2 large ears of corn scraped and cob discarded (1 cup frozen whole-kernal corn)
1 1/2 pounds fresh green beans, snapped into 1 inch pieces (2 cups frozen green beans)
1 medium zucchini
1 medium yellow squash
1 large onion with top
1/2 bunch fresh parsley (1/4 cup dried parsley)
1/2 cup chopped green, yellow or red pepper (optional)
1/2 cup chopped celery (optional)
2/3 cup fresh mung bean sprouts (1 can bean sprouts rinced and drained)
2 T lemon juice
2 T Balsamic Vinegrette
1/3 cup olive oil
3 tsp Seasoning Salt (divided)
2 tsp granulated garlic (divided)
1/2 tsp red pepper flakes
1/2 tsp dried rosemary
Cherry or grape tomatoes

Directions

1

Soak dried beans in water overnight. Drain water off and cover with fresh water. Add 1 tsp seasoning salt & 3/4 tsp granulated garlic. Bring to boil, cover, reduce heat and simmer 20 -25 minutes until beans are cooked thoroughly, but remain crisp. Drain and rince with cool water. Set aside.
2

Steam fresh green beans for 5 minutes. Add fresh peas and continue to steam for 5 minutes. Add fresh corn, remove from heat and let stand 2 - 3 minutes.
3

(If you are using frozen vegetables, steam the green beans for a minute or two, the others will be alright to simply thaw.)
4

Slice squashes lengthwise, then slice halves into 1/4 inch thick slices. Slice halved onion bulb thinly. Chop tops and set aside.
5

Chop parsley and other fresh vegetables as desired. Mix all ingredients in a large bowl. Add bean sprouts. Season with remaining garlic, seasoning salt, salt, pepper, red pepper flakes and rosemary. Stir well.
6

Drizzle Balsamic Vinegrette over vegetables. Mix well. Add additional seasoning/herbs to taste.
7

Add Lemon Juice and mix. Add Olive oil 1 Tbs at a time and mix after each addition. Add more to personal preference. Cover and refridgerate for 1 to 2 hours before serving.
8

Add halved cherry or grape tomatoes at time of serving.