I have always liked bean salad. Then, Mark gave me a ‘Canada Cooks: Salads’ recipe book for Christmas one year.
The first recipe I tried was their ‘Multi-Bean Salad’ and, after a bit of tweaking of my own, I loved it!
I’ve named my variation ‘Confetti Bean Salad.’
It also became a family favorite. Even my veggie hating son, Stuart will actually eat this.
I tweaked the recipe to reduce the amount of oil. However, the first time I made it I did find it too sweet for my taste, so I reduced the sugar as well.
To be honest, this recipe is rarely the same twice as I use whatever I have handy.
Confetti Bean Salad
In a large colander, pour:
- 1 small can kidney beans, drained and rinsed
- 1 small can white kidney beans, drained and rinsed
- 1 small can garbanzo beans, drained and rinsed
- 1 can green or yellow wax beans
Then, drain, rinse and pour into a covered storage container to finish preparing.
- 1 large onion, coarsely chopped
- 1 julienned pepper (any color, but anything but green will be slightly sweeter in taste)
- 1 cup celery, coarsely chopped
To make the dressing, mix in a separate, small, watertight covered container:
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon sugar
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon thyme
- 1/2 teaspoon basil
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
Make sure the lid is securely in place on the dressing container and shake vigorously to blend. Pour over the bean mixture, toss well, and place in the refrigerator at least 6 hours prior to serving for the flavors to blend.
Chill and toss well again before serving.
NOTE: This bean salad’s versatility is what I really like. At times, I have substituted or added different types of beans (i.e. black-eyed peas), cut up canned baby corn, frozen corn niblets, canned mushrooms, green onion, and/or diced radish. Just be sure to increase the quantity of dressing accordingly. I’m sure you could come up with some ideas of your own and I’d love to hear them.