A good friend's mom used to always have a variation of this salad in her fridge. She told me how to make it about 20 years ago and I still love it and make it quite often. It is ridiculously easy and it is great to bring to cook-outs and potlucks. You can use whatever canned beans you like but I like this variation because of the different colors and textures of the beans involved.
1 can garbanzo beans
1 can kidney beans
1 can butter beans
1 can lima beans
1 can black beans
1 Tablespoon olive oil
2 Tablespoons Balsamic vinegar
3 drops of hot sauce (Frank's Red Hot is a good bet)
Sea salt
freshly ground black pepper
Drain and rinse the beans really well in a large colander. Shake off excess water. Pour beans into a large container with a tight fitting lid. Add remaining ingredients and cover with lid. Shake well to coat beans with dressing. Chill for at least 30 minutes before serving and shake well again. Add more salt and pepper if needed. Sometimes I'll put extras in there like corn, cumin and lime or dried basil, garlic and lemon. This is a hard one to mess up so feel free to get creative. Makes about 15 side dish servings --about 1/2 c. each.
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