Exotic Five Bean Salad

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Mango Ceviche

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27-2 Summer Issue
Quick Bites

Blowing in on a summer breeze this issue is a wonderfully cool recipe from Camino Real Mexican Restaurant.

Description

27-5 Winter Issue
Entertaining the Bakersfield Way

A bean salad is a very durable, tasty, and easy addition to your tailgating menu. Plus, everyone and their dog makes a variation on pasta or potato salad, so why not make something a little more special on game day?

Ingredients

1 cup cooked white beans
1 cup cooked kidney beans
1 cup cooked yellow beans
1 cup cooked green beans
1 cup cooked garbanzo beans
1 cup frozen corn, thawed
1/2 red onion, thinly sliced
1 tsp. mustard seed
1 tsp. celery seed
1 1/4 cups sugar
1 1/4 cups white vinegar

Methods/steps

Take white beans, red kidney beans, yellow beans, green beans, garbanzo beans, and corn and place in a large, easy-to-transport salad bowl.
To this, add red onion, mustard seed, celery seed, sugar, and white vinegar.

Additional Tips

For the best flavor, leave this in your refrigerator over night before the game.