9 Bean Salad

Nine varieties of beans to enjoy different flavors and textures!

What you’ll need:

9 Beans (1 15 ½ ounce can each)

  • Light red kidney beans
  • Dark red kidney beans
  • Pinto beans
  • Green beans
  • Yellow beans
  • Lima beans
  • Great northern bean
  • Black beans
  • Garbanzo beans

Dressing

  • 2 tablespoons fresh oregano, finely chopped
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 2 tablespoons Dijon mustard
  • 3 tablespoons sugar or 3 honey
  • 3 fresh garlic cloves, minced
  • 3 tablespoons fresh parsley
  • 1⁄3  cup balsamic vinegar
  • red cider vinegar
  • 1 cup extra virgin olive oil
  • 2 tablespoons fresh basil
  • 1 tablespoon cayenne pepper

Additional ingredients

  • 3 stalks celery, chopped
  • 1 pint cherry tomatoes, halved
  • 1 red pepper, julienned
  • 1 small red onion, julienned

Mix all the beans in a large bowl, then toss in the celery, cherry tomatoes, red pepper, and red onion. In a separate bowl, mix together all the ingredients for the dressing, and then pour over the bean salad. Gently toss to evenly coat the ingredients. Refrigerate for at least 4 hours, or overnight. Serve chilled. 

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