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5 Bean Salad

  • 9servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B9, H, C
MineralsCopper, Natrium, Fluorine, Chromium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/3 cup 78ml Rice vinegar

  2. 1/2 cup 118ml Extra virgin olive oil

  3. 1/4 cup 59ml Barley malt

  4. 1/3 cup 78ml Shoyu

  5. 15 oz 426g Pinto beans - drained

  6. 15 oz 426g Black kidney beans - drained

  7. 15 oz 426g Navy beans - drained

  8. 15 oz 426g Garbanzo beans - drained

  9. 1 Cucumber - peeled cut in lengthwise strips and sliced

  10. 10 Red radishes - cut in half and (small) sliced

  11. 2 Celery - sliced

  12. 1 Green onions - sliced diagonally

  13. 1 Green pepper - diced (medium)

  14. 1/2 Fresh parsley - chopped fine

  15. Optional Oregano - thyme, basil, mint

Instructions Jump to Ingredients ↑

  1. Prepare a marinade of vinegar, olive oil, barley malt, and shoyu by pouring ingredients into ajar and shaking vigorously or mixing in a blender.

  2. Mix thoroughly with vegetables, beans and herbs. Marinate in refrigerator for 4 hours or longer.

  3. Serve chilled.

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