Five Bean Salad

Five Bean Salad
Five bean salad from the Pavilion Restaurant at Upton House & Gardens


  • 250g (8oz) green beans, cooked
  • 250g (8oz) peas, cooked
  • 250g (8oz) wax beans, cooked
  • 250g (8oz) garbanzo or lima beans, cooked
  • 250g (8oz) kidney beans, cooked
  • 125g (4oz) chopped cauliflower
  • 125g (4oz) chopped celery
  • 125g (4oz) chopped onion
  • 125g (4oz) chopped green pepper
  • 125g (4oz) chopped sweet vinegar peppers


  • 1 1/2 cups sugar
  • 1/2 teaspoon Hungarian paprika
  • 1 cup cider or white distilled vinegar
  • 1/2 cup olive oil
  • 4 cloves garlic, peeled and minced
  • 1/4 teaspoon hot red pepper flakes
  • salt and pepper, to taste


  1. Empty beans, cauliflower, celery, onion, and peppers into a salad bowl.
  2. In a small bowl or blender, combine sugar, paprika, vinegar, garlic, hot pepper flakes and oil.
  3. Pour over vegetables; stir together well.
  4. Season to taste with salt and pepper.
  5. Cover and refrigerate for at least 12 hours.

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