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Different kinds of beans cook at different rates, so it's best to prepare them in separate pans (working in batches if necessary). The salad can be made with just a few types instead of all five, as long as the total amount of dried beans still measures 2 1/2 cups.

Source: Martha Stewart Living, July 2011
Total Time Prep Servings Yield

Ingredients

For the Salad

For the Dressing

Directions

Cook's Notes

Bean salad can be refrigerated for up to 1 day.

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