Page 55 - UMass2018_CookBook

The Best-Ever Five-Bean Salad
McNally Family, North Andover, MA
“This is an old family recipe, which we’ve adapted to our taste. You can choose any beans you like and add more or omit the pepper or onion. We started using pinto beans this year; before, we used dark and light kidney beans—this is the mix we like best. Megan and her grandfather have to share the last bowl as they both love it and will eat it daily in the summer. It’s great
for cookouts and any family get-together. It travels well to the beach and volleyball tournaments!” — Laura McNally
Preparation
1. In a large bowl, combine the green beans, yellow wax beans, kidney beans, pinto beans, cannellini beans, onion, bell pepper, oil, vinegar, Worcestershire sauce, sugar and garlic. Stir to mix well.
2. Cover and refrigerate, stirring occasion- ally. The longer you leave the salad in the refrigerator, the better.
Ingredients
Serves 8
1 (15-ounce) can green beans, drained
1 (15-ounce) can yellow wax beans, drained
1 (15-ounce) can kidney beans, drained
1 (15-ounce) can pinto beans, drained
1 (15-ounce) can cannellini beans, drained
1⁄2 cup chopped Vidalia onion
1⁄2 cup chopped
red bell pepper or other color of pepper
1⁄2 cup vegetable oil
2⁄3 cup red wine vinegar
1⁄2 teaspoon Worcestershire sauce
1⁄3 cup granulated sugar
1 garlic clove, minced, or garlic powder
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