maria maxey


Inspired by my grandmother and my mother.I've learned by watching them since i was just little girl in old country Portugal.SO now i'm teaching my grandchildren after 5 genarations i'm finally in the process of printing our family and friends cookbook.

★★★★★ 1 vote
40 Min


stalks celery
1 pt
of cherry tomatoes
red bell pepper
red onion
15 1/2 oz
of light red kidney beans
15 1/2 oz
of dark red kidney beans
15 1/2 oz
of pinto beans
15 1/2 oz
of green beans
15 1/2 oz
of yellow beans
15 1/2 oz
of lima beans
15 1/2 oz
of great northern beans
15 1/2 oz
of black beans,
15 1/2 oz
of garbanzo beans
2 Tbsp
of fresh oregano
2 Tbsp
fresh rosemary
2 Tbsp
fresh thyme
2 Tbsp
of dijion mustard
3 Tbsp
of sugar (or 3 tlbs honey
3 clove
of fresh garlic
3 Tbsp
of fresh parsley
1/3 c
of balcinsc vinegar
1 c
of extra virgin olive oil
2 Tbsp
of fresh basil
1 Tbsp
of cayenne pepper


1EMPTY all the beans in a very large bowl.Dice up the red onion chop.Then cut three stalks of celery into small pieces.NEXT cut the red pepper into small pieces.ADD all the above ingredients into large bowl with the beans.Cut your cherry tomatoes in half add to the beans.WHEN finished add the nine bean salad dressing to the bean mix. Double the dressing if needed.POUR the bean salad into a tight container and refrigerate for it least 4 hours or overnight.
29 BEAN dressing. as follow.( 2 step) Please ADD the final step for dressing goes like this.THIS recipe is in two parts.beans ,and then dressing.
32 (DRESSING) FINELY CHOP oregano, rosemary and thyme.Take garlic cloves and chop until minced.IN large bowl combine all the ingredients. WHISK in the olive and vinegar. MIX all ingredients well.AFTER all the dressing is well mixed pour over the bean salad.Double the dressing mix if needed.

About this Recipe

Course/Dish: Vegetables
Dietary Needs: Vegetarian
Collection: Let's Have A Picnic