Homemade Made Easy

Chilled Five Bean Salad with Fresh Parsley

Chilled Five Bean Salad with Fresh Parsley

Print Recipe
Course Appetizer, Salad
Total Time 20 minutes
Servings 8

Ingredients

  • 1 27 oz can Margaret Holmes Seasoned Italian Green Beans
  • 1 15 oz can Margaret Holmes Butter Peas; drained
  • 1 14.5 oz can Margaret Holmes White Acre Peas
  • 1 15 oz can garbanzo beans; drained
  • 1 15 oz can dark red kidney beans; drained
  • 3/4 cup cherry or grape tomatoes; halved
  • 1/3 cup freshly chopped flat-leaf parsley
  • 2 green onions; sliced into thin rings
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon fresh lemon zest
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon finely minced shallot
  • 1 2 oz jar pimentos; drained
  • 1 teaspoon finely minced garlic
  • 1 teaspoon salt-free vegetable seasoning such as Mrs. Dash
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon sugar

Instructions

  • Empty all canned beans in a large mixing bowl.
  • Add the tomatoes, parsley and green onions.
  • In a separate, small bowl, whisk together the olive oil, vinegar, lemon zest, lemon juice, shallot, pimentos, garlic, vegetable seasoning, salt, pepper and sugar. Pour over vegetables and toss well.
  • Chill for a minimum of 3 hours (tossing occasionally) before serving.