Five Bean Salad
This five bean salad is one of my all-time favorite healthy snacks to have on hand in the fridge. It’s so satisfying and fills that hole in your stomach. It’s the perfect balance between satisfying carbohydrates, plant based proteins and healthy fats. Okay, yes there is sugar as well, but I think that all of the other healthy ingredients make up for it. This makes a huge batch, but it will last in the fridge for at least 5 to 6 days. It never makes it that long in my fridge though. Although I call it five bean salad, there can actually be an even bigger variety of beans in this salad if I use a jar of mixed beans as well. This recipe can also be made using store-bought canned beans if you don’t have home-canned beans on hand.
Five (or more) Bean Salad
Yield 12- 15 cups
Ingredients
1 500mL jar of home-canned green beans
1 500mL jar of home-canned yellow beans
1 500mL jar of home-canned kidney beans
1 500mL jar of home-canned chickpeas
1 500mL jar of home-canned mixed beans
1 500mL jar of home-canned mushrooms
1 cup chopped celery
½ cup chopped white onion
½ cup chopped green peppers
¾ cup white sugar
¾ cup white vinegar
½ cup MCT oil
1 Tbsp chopped dill
1 tsp salt
½ tsp pepper
Directions
Drain green and yellow beans and mushrooms and transfer to a large bowl. Drain and rinse kidney beans, chickpeas and mixed beans and transfer to the bowl.
Add chopped celery, onion and green pepper.
Place sugar, vinegar, oil, salt and pepper and dill into a glass jar. Place the lid on the jar and shake it to mix all the ingredients.
Pour over the beans and mix.
Place in a large gallon jar and refrigerate for up to 3 hours before serving.
TIP: If you don’t have MCT oil, replace it with vegetable oil.
