I love bean salads. That nice vinegar hit, crunchy vegetables, and a little sweet. And of course, lots and lots of beans. I make this 7 bean salad (which makes a big batch) 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.
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. You can use just about any beans (or peas) that you have on hand in this salad.
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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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