Recipe: 3 Plus 3 Bean Salad with Ginger-Apricot Dressing (using 6 kinds of beans)

3 PLUS 3 BEAN SALAD WITH GINGER DRESSING

FOR THE GINGER-APRICOT DRESSING:
1/2 cup canola oil
3/4 cup apricot preserves
1/3 cup cider vinegar or rice wine vinegar
1/4 cup sugar
1 teaspoon ground ginger
FOR THE BEAN SALAD:
1 (16 ounce) can green beans, drained
1 (15 ounce) can Dark Red Kidney beans, drained, rinsed
1 (15 ounce) can Garbanzo beans, drained, rinsed
1 (15 ounce) can Great Northern or Navy beans, drained, rinsed
1 (15 ounce) can Pinto beans, drained, rinsed
1 (15 ounce) can Black beans, drained, rinsed
1/4 cup sliced green onions and tops

Mix the ingredients for the Ginger Apricot Dressing in a small bowl; set aside.

Put the drained beans and onion in a large bowl with a cover. Add the dressing and mix.

Cover and refrigerate. Turn the bowl over occasionally during the first few hours to mix the dressing and ingredients.

Serve cold.

Makes 16 2/3 cup side dish servings
Source: Northarvest Bean Growers Association