I love bean salads. That nice vinegar hit, crunchy vegetables, and a little sweet. As least, that’s how I like them. And of course, there has to be lots and lots of beans. I make this 7 bean salad and keep it on hand for days and days. It’ll keep up to two weeks, so it makes the perfect side dish for an easy lunch. Just toss some burgers or dogs on the grill and serve them up with this great salad.
This recipe makes a big batch of salad. I do mean big. This isn’t a single-serving kind of a thing. It’s the perfect salad for a get-together, picnic or just to have hand for an easy side for lunch or dinner. It ‘travels well’, so it’s great to throw into a cooler and hit the road.
Beans Beans and More Beans
This salad is also the perfect way to use up any old cans of beans you might have in the back of the pantry. I usually stock up on canned beans before winter (they are perfect to have on hand in case of emergencies), and try to use them by the end of the following year.
Seven? Really?
You can use just about any beans (or peas) that you have on hand in this salad. And no, you don’t have to use exactly seven different kinds. I promise you that no one in a uniform is going to show up at your door if you use only six beans. Or if you decide to use eight. I love the combination of the beans in the recipe as it’s written, but I’ve been known to substitute here-and-there based on what I have on hand and what suits my fancy that day.
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My scaled-back bean salad recipe is similar to this 7-bean salad but is a little easier to make. Give it a try too!
7 Bean Salad
Equipment
Ingredients
Beans
- 2 cans cut green beans
- 1 can wax beans
- 1 can dark red kidney beans
- 1 can light red kidney beans
- 1 can pinto beans
- 1 can blackeye peas
- 1 can navy beans
Dressing
- 1 medium red onion diced
- ½ medium green bell pepper diced
- ¾ cup white sugar
- ¾ cup white wine vinegar or red wine vinegar
- ½ cup vegetable oil
- 1 ¼ teaspoon kosher salt plus more
- ½ teaspoon ground black pepper plus more
Instructions
- Rinse all of the beans and drain well. Place into a large bowl.
- Combine the dressing ingredients and stir until the sugar dissolves. Add to the beans and toss to coat. Season with more salt and pepper as needed.
- Refrigerate for 12 hours before serving. Check seasoning again.
Notes
Nutrition
Nutritional values are approximate.
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