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From This Weeks Menu

Five-Bean Salad

Five-Bean Salad

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A colorful and nutritious bean salad with a tangy dressing, perfect for serving chilled.

Ingredients

  • 8 ounce fresh green beans
  • 1/2 cup chowchow
  • 2 tablespoon olive oil
  • 2 tablespoon apple cider vinegar
  • 2 teaspoon honey
  • 2 teaspoon coarse-grained mustard
  • 1 1/2 teaspoon kosher salt
  • 2 clove garlic
  • 15 ounce Canned Chickpeas
  • 15 ounce canned red kidney beans
  • 15 ounce canned pinto beans
  • 15 ounce canned black-eyed peas
  • 4 each sweet mini peppers
  • 10 slice thick-cut bacon
  • 4 tablespoon fresh dill
  • 2 tablespoon fresh basil

Instructions

  1. Bring a pot of water to a boil; add green beans, and cook until tender-crisp, about 2 minutes.
  2. Drain and transfer to a bowl of ice water; let cool 5 minutes.
  3. Drain and pat dry.
  4. Grate garlic.
  5. Drain and rinse beans
  6. Slice peppers into rings
  7. Chop Dill and Basil
  8. Whisk together chowchow, oil, vinegar, honey, mustard, salt, and garlic in a large bowl until well combined.
  9. Add drained green beans, chickpeas, kidney beans, pinto beans, black-eyed peas, sliced peppers, bacon, and dill and basil; fold until well combined.
  10. Cover salad; chill until flavors meld, at least 1 hour.
  11. Garnish with more dill and basil before serving.