Submitted by: Cynthia Bishop
Prep Time: 15 Minutes
Cook Time: 0 Seconds
Servings: 8
This is a quick and easy salad that I like to make for potlucks.
15 1/2 oz. canned kidney beans
15 1/2 oz. canned lima beans
15 1/2 oz. butter beans, canned, organic
15 1/2 oz. cooked chickpeas
2 c. green beans
1 c. dill pickle
4 oz. sharp cheddar cheese
1/4 c. homemade mayonnaise
Drain all the beans, dice the pickles, and cut the cheese into 1/4-inch cubes. Combine all ingredients in a large bowl. Toss until everything is coated. This dish can be eaten right away, but I like to let it sit in the fridge for a couple of hours for the flavors to marry.
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