Five-bean salad makes the ideal bring-along to a summer potluck, given its variety of beans and flavors that play well with pulled pork sandwiches and juicy burgers. This salad is ideally suited to making in advance and serving chilled.

Ingredients

• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15-1/2 ounces) great northern beans, rinsed and drained
• 1 can (14-1/2 ounces) cut wax beans, rinsed and drained
• 2 cups frozen cut green beans, thawed (about 8 ounces)
• 2 small onions, chopped
• 1 cup white vinegar
• 3/4 cup sugar
• 1/4 cup canola oil
• 1 teaspoon salt
• 1/2 teaspoon pepper

Directions

1. In a large bowl, combine the first 6 ingredients. In another bowl, whisk vinegar, sugar, oil, salt and pepper. Pour over bean mixture; toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.