I make this recipe for five bean salad often. It's a hit at pot luck dinners and family gatherings. And of course, alongside a tasty venison main course.
The sweet and sour taste of the dressing is the key to this recipe. I've experimented with different ratios of sugar to vinegar and found that a one-to-one mixture creates the right balance of flavor. If you find it a little to sweet or too sour for your taste, feel free to adjust the amount of vinegar or sugar in the recipe.
Bill's Five Bean Salad
One and one-half cups cider vinegar
One and one-half cups cane sugar
Three-quarters cup salad oil or light olive oil
One teaspoon salt
One-half teaspoon white pepper
One-half teaspoon minced garlic
One-quarter teaspoon red pepper flakes
Combine these ingredients in a saucepan and bring to a simmer over medium heat, stirring to prevent scorching. When the sugar is completely dissolved, cover the pan and remove from heat.
The Beans and Veggies
One can (15 ounce) each, of...
Red kidney beans
Yellow wax beans
Baby lima beans
One large red onion, sliced thinly
One-half cup celery, thinly sliced
Rinse and drain the beans, then combine with the onion and celery. Pour the still-hot dressing over the bean mixture and allow to cool for a bit before refrigerating at least four hours, and preferably overnight.