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5 Bean Salad

Courses: Salads
Serves: 9 people

Recipe Ingredients

1/3 cup 78mlRice vinegar
1/2 cup 118mlExtra virgin olive oil
1/4 cup 59mlBarley malt
1/3 cup 78mlShoyu
15 oz 426gPinto beans - drained
15 oz 426gBlack kidney beans - drained
15 oz 426gNavy beans - drained
15 oz 426gGarbanzo beans - drained
1   Cucumber - peeled cut in lengthwise strips and sliced
10   Red radishes - cut in half and (small) sliced
2   Celery - sliced
1   Green onions - sliced diagonally
1   Green pepper - diced (medium)
1/2   Fresh parsley - chopped fine
  Oregano - thyme, basil, mint

Recipe Instructions

Prepare a marinade of vinegar, olive oil, barley malt, and shoyu by pouring ingredients into ajar and shaking vigorously or mixing in a blender.

Mix thoroughly with vegetables, beans and herbs. Marinate in refrigerator for 4 hours or longer.

Serve chilled.

Company Fare, Vol. 2, 1974, First Presbyterian Church,


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