'all but the kitchen sink' (veggie and bean) salad

Name: 'All But The Kitchen Sink' (Veggie and Bean) Salad
Prep time: 15 min
Ingredients: 1 can(s) (15.25oz) kidney beans, rinsed and drained; 1 can(s) (15.5oz) black beans, rinsed and drained; 1 can(s) (15oz) white beans, rinsed and drained; 1 can(s) (14.5oz) green beans, drained; 1 can(s) (15oz) pickled beets, drained; 1 can(s) (15.25oz) corn, drained; 1 can(s) (6oz) black olives, drained and halved; 1 - orange bell pepper, chopped; 1 - cucumber, peeled and chopped; - half of a 33oz. jar marinated artichokes, chopped, reserve approx. 1 1/2 c marinade juice to use in the dressing/marinade; 1/2 cup(s) red wine vinegar; 1 tablespoon(s) celery salt; 1 tablespoon(s) garlic powder; 1 tablespoon(s) onion powder

(1 rating)

review

Private Recipe by

Christine Whisenhunt

@cwhisenhunt

Visalia, CA

I wanted some sort of marinated salad tonight, so I started pulling everything out of my frig and cupboard that sounded like it would be good together and with an Italian type dressing/marinade. There are other things that would have been good in here as well had I had them, such as tomatoes, wax beans, black eye peas, pepperoncinis, red onions, another color bell pepper, mushrooms, zucchini... Add whatever sounds good to you or take out what doesn't. That's the beauty of it! This would be great for a get together. It makes a great side or stand alone meal; it's what I had for dinner! Enjoy!

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(1 rating)

yield serving(s)

prep time 15 Min

Ingredients For 'all but the kitchen sink' (veggie and bean) salad

1 can

(15.25oz) kidney beans, rinsed and drained
1 can

(15.5oz) black beans, rinsed and drained
1 can

(15oz) white beans, rinsed and drained
1 can

(14.5oz) green beans, drained
1 can

(15oz) pickled beets, drained
1 can

(15.25oz) corn, drained
1 can

(6oz) black olives, drained and halved
1

orange bell pepper, chopped
1

cucumber, peeled and chopped
half of a 33oz. jar marinated artichokes, chopped, reserve approx. 1 1/2 c marinade juice to use in the dressing/marinade
1/2 c

red wine vinegar
1 Tbsp

celery salt
1 Tbsp

garlic powder
1 Tbsp

onion powder

How To Make 'all but the kitchen sink' (veggie and bean) salad

1
Note: Amounts of artichoke, marinade juice, vinegar and seasoning are approximate. Had I known this would turn out to be so good, I would have measured! LOL I think they are pretty close though. Adjust them to suit your own taste.

2
Mix dressing ingredients (artichoke marinade juice, vinegar and spices) in a jar or something shakable, shake well, and set aside. Reach over once in a while while prepping the rest of the ingredients and give it a shake. Rinse and drain ingredients as noted above. Add all ingredients to a VERY large bowl, give marinade/dressing one last shake and immediately pour half of mixture over veggies, or more if needed. Toss well. The longer it sits, the better it gets, so allow it to sit while you prepare the rest of your meal, or put in frig for several hours or overnight. Stir occasionally to coat well and evenly marinade. Put the rest of the marinade/dressing in the frig to use on salad or meat later. If you are going to do some chicken or beef, like a london broil or flank steak, or even some steaks, this would make a great marinade for that as well. Hmmm...I know what I'm making to eat with some more of my salad tomorrow! LOL Enjoy!
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