Rachael Ray's 30-Minute Healthy Recipes

Sweet & Sour Five Bean Salad

* 1 cup sugar
* 1 cup vinegar
* 1/2 teaspoon salt

* 5 stalks celery, sliced
* 1 green bell pepper, chopped very fine
* 3 medium onions, sliced thin
* 16 oz can yellow beans, drained
* 16 oz can garbanzo beans, drained
* 16 oz can green beans, drained
* 16 oz can lima beans, drained
* 16 oz can kidney beans, drained

1. Bring vinegar, sugar and salt to a boil. Boil gently for 1 minute, stirring. Let completely cool before proceeding.
2. Put all remaining ingredients in a large glass or plastic salad bowl and toss to combine well.
3. Drizzle dressing over the mixture, stirring as you pour to coat everything evenly.
4. Cover bowl with lid or plastic wrap and refrigerate overnight before serving.

You can really use any combination of beans that you like with this salad, although black beans tend to stain the entire salad a dark purple or black color. The trick is to use a wide variety of beans to provide interesting colors and textures so the salad looks as good as it tastes.

Most beans are packed with quite a bit of salt so be sure to rinse the beans and drain them very well before putting them in the bowl.

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