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.
