Five bean salad

A refreshing, easy to make summer salad. Ideal for serving with a barbeque or for a picnic lunch for friends and family. It can be made the day before and left in the fridge overnight.

Soups and starters
Five bean salad from Upton House
  • Preparation time 30 minutes (prep. time)
  • Serves 8

Ingredients

  • Green beans - cooked 250g
  • Peas - cooked 250g
  • Wax beans - cooked 250g
  • Garbanzo or lima beans - cooked 250g
  • Kidney beans - cooked 250g
  • Cauliflower - chopped 125g
  • Celery - chopped 125g
  • Onion - chopped 125g
  • Green pepper - chopped 125g
  • Sweet vinegar peppers - chopped 125g

 

Dressing

  • Sugar 1 1/2 cups
  • Hungarian paprika 1/2 tsp
  • Cider or white distilled vinegar 1 cup
  • Olive oil 1/2 cup
  • Garlic - peeled and minced 4 cloves
  • Hot red pepper flakes 1/4 tsp
  • Salt and pepper - to taste
     

Method

  1. Empty beans, cauliflower, celery, onion, and peppers into a salad bowl.
  2. In a small bowl or blender, combine sugar, paprika, vinegar, garlic, hot pepper flakes and oil.
  3. Pour over vegetables; stir together well.
  4. Season to taste with salt and pepper.
  5. Cover and refrigerate for at least 12 hours.