6 can Salad

Part of food security is being able to make a quick cheap dish or make things from what you have in the pantry. This recipe is made from things I always keep on hand. I know a lot of people have issues with canned vegetables but when you can them yourself like me then that is what you use. I also like the 5 for a dollar sales at the store. Here is my recipe for 6 can Salad.

1 can of black beans rinsed.
1 can of kidney beans
1 can of garbonzo beans
1 can of whole kernel corn
2 cans of green beans
1 medium onion
4 stalks of celery
Salt and pepper to taste.

Dressing:
1/2 cup of apple cider vinegar
1/2 cup canola oil
1 tsp dried minced garlic
1 tsp dried minced onion
1 tsp dried italian season herbs
1 tbsp dijon mustard.

Make dressing so ingredients will have time to rehydrate. Open can of black beans and dump in colander. Rinse well. Open the rest of the cans and dump into the colander with the black beans. Let them drain for 10 or 15 minutes or salad will be watery. Chop up onion and celery. Mix all ingredients together and chill before serving. The salad is better if made the night before and well chilled before serving.