Need more inspiration for your next game day gathering? Here are my top Healthy Football Snacks that are guaranteed to impress. For the dip, I am making one of my go-to recipes, this red pepper and walnut dip, and for the salad, I am bringing this Five Bean Salad with Garlicky Mustard Sauce. I think both recipes are great to feed a crowd, can easily be doubled, and quick and easy to put together.
How To Make Five Bean Salad Recipe
It is no secret that you can make a bean salad in a million different ways. The combination of black, garbanzo, red kidney, cannellini, and fresh green beans happen to be my favorite. However, if you like other beans, this recipe is versatile enough to use whatever kind you prefer. To save on time, I used canned beans for all beans except green beans. I find that most canned green beans are too mushy so I am not a big fan. I prefer fresh green beans. Yes, having to cook them is a little bit of extra work, but thanks to my foolproof method for boiling green beans, I think it is totally worth it. This is the method I use cooking my reader favorite, Garlic Butter Green Bean recipe and it never disappoints. To cook the green beans, I boiled some water with salt, let them cook for 5-7 minutes, and then transferred them (using a slotted spoon) to a bowl filled with ice water to stop the cooking. Now, I like my green beans on the crunchier side so 5-7 minutes was enough for that texture. If you prefer softer beans, you can cook them 3-4 more minutes. As always, taste as you go to find the texture that suits your liking. In terms of the dressing, I used homemade garlicky mustard dressing (flavored with a little bit honey) that I quickly whipped up in a jar. The whole salad, from start to finish, came together in 20 minutes or so, which in my book is just the right amount I’d like to spend for a salad.
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