This simple and classic bean salad is perfect year round and a favorite at gatherings. Although the recipe below is with canned beans, that is a choice. If you prefer, you can substitute canned beans with home cooked beans. ¾ cup dry beans will yield about can. Cook each bean separately. Learn more about cooking dry beans here.
Ingredients
- 1 can cannellini beans, drained and rinsed (540 ml/19 oz)
- 1 can red kidney beans, drained and rinsed (540 ml/19 oz)
- 1 can chickpeas (garbanzo beans), drained and rinsed (540 ml/19 oz)
- 1 can green bean, drained and rinsed (398 ml/14 oz)
- 1 can yellow beans, drained and rinsed (398 ml/14 oz)
- ½ onion, chopped
- ½ red bell pepper, chopped
- ½ green pepper, chopped
- salt and pepper to taste
Dressing
- ½ cup white vinegar
- ¼ to ½ cup maple syrup
- 1 Tbsp Dijon mustard
- 2 Tbsp Ume Plum vinegar (adds subtle salty tang)
Instructions
- Put everything together in a large bowl/container with a tight fitting lid and allow this to marinate in fridge for 12 hours or so. Every now and then, tip the bowl upside down to mix the salad/marinate. (This salad can easily be made a day or two in advance as the longer it marinates, the more depth of flavor there is).
- Keeps well for 5-7 days.