Six Bean Salad

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BlankSix Bean Salad

 

1 cup frozen cut green beans

1 small chipotle pepper, crumbled, or 1/2 to 1 teaspoon crushed red pepper

1 15 ounce can lima beans

1 15 ounce can reduced-sodium black beans

1 15 ounce can reduced-sodium kidney beans

1 15 ounce can reduced-sodium garbanzo beans

1 15 ounce can pinto beans

3 medium tomatoes, seeded and chopped

1/2 cup rinely chopped red onion

1/2 cup finely chopped green sweet pepper

1/4 cup salad oil

1/4 teaspoon grated lemon peel

1/4 cup lemon juice

1 tablespoon sugar

Leaf Lettuce (optional)

 

Cook frozen green beans and chipotle pepper or crushed red pepper according

to bean package directions; drain.

 

Meanwhile, rinse and drain the lima beans, black beans, kidney beans,

garbanzo beans, and pinto beans; place in a large bowl. Stir in tomatoes,

red onion, sweet pepper, and drained green beans; set aside.

 

For Dressing,combine oil, lemon peel, lemon juice, and sugar in a screw-top

jar. Cover and shake well. Pour dresing over bean mixture, tossing to coat.

Cover and chill for 4 to 24 hours, stirring once or twice. If desired, serve

salad on lettuce-lined plates.

 

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