Five-bean Picnic Salad

Name: Five-bean Picnic Salad
Yield: makes 10 to 12 servings
Ingredients: 1/2 pound green beans, cut into 1-inch pieces; 1/2 pound yellow wax or romano beans, cut into 1-inch pieces; 1 pound fresh shelled field peas, such as limas, black-eyed peas, or purple hull beans (or 2 cups canned or frozen beans, prepared accordingly); 1 (15-ounce) can red beans, drained; 1 (15-ounce) can chickpeas, drained; 3/4 cup sugar; 3/4 cup apple cider vinegar; 1/4 cup Crystal or Louisiana brand hot sauce, or other hot sauce; 1 teaspoon salt; 1 garlic clove, minced; 3/4 cup olive oil; 1 large onion, finely chopped (about 1 1/2 cups); 3 celery stalks, finely chopped (3/4 cup); 1 red bell pepper, finely chopped (1 cup); 1 bunch scallions, finely chopped (1 cup)

December 14, 2011

If you’re going to buy and chop up all the vegetables for this salad, you might as well make a big batch that will last you a few days. This colorful, incredibly satisfying combination keeps well and makes for a terrific side dish to just about anything you care to sauté, fry, or grill. And because this salad feeds a crowd, it’s perfect for picnics and backyard barbecues.

Recipe notes

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