Five Bean Salad

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

The Dressing

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

Black beans

Green 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.

Serve a couple of scoops of this five bean salad alongside a slice of butterflied venison backstrap or a crispy slice of fried deer heart. Oh yeah. Don't forget the cornbread!

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Five Bean Salad Recipe

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