Every Bean Seen Bean Salad

★★★★★ 1 Review
Iamthedrummerswife avatar
By Tamra Miller
from Fresno, CA

Ok this is the first time I have ever posted one of my recipes, because you see I normally don't measure. This site should help me convert my two capfuls of this, and my shake or two of that into recipes that have actual measurements. So folks here goes........ This recipe came about by me looking in the pantry to see what I could possibly make for the office pot luck. Actually most of my recipes come about by me looking in the frig or pantry to see what I can put/throw together. :) As always I had a variety of canned beans,and when making someting for the office I always want to make sure that the vegetarians have options too. So I took every variety of bean from the pantry and came up with my Every Bean Seen Bean Salad. It is a fast and easy recipe with a wonderful full and refreshing flavor. I purchase The Orange Muscat Champagne Vinegar from Trader Joes, and it is a main stay in my home. My co-workers and family love this bean salad.

serves A Lot
prep time 1 Hr
cook time 3 Hr
method Refrigerate/Freeze


  •   1 can(s)
    black beans
  •   1 can(s)
    kidney beans
  •   1 can(s)
    garbanzo beans, canned
  •   1 can(s)
    white kidney beans
  •   1 can(s)
    white beans
  •   1 can(s)
    pink beans
  •   0 kg
    green beans
  •   0 can(s)
    wax beans, yellow
  •   1/2
    green bell pepper, chopped
  •   1/2
    yellow bell pepper, chopped
  •   1/2
    orange bell pepper, chopped
  •   1/2
    red bell pepper, chopped
  •   2
    celery stocks, chopped
  •   1/2
    purple onion, chopped
  •   1/2 - 3/4
    english cucumber, chopped
  •   0 c
    marinated artichoke hearts, chopped
    fresh flat leaf parsley, chopped
    fresh basil, chopped
  •   1/4 c
    orange muscat champagne vinegar
  •   1/8 c
    white balsamic vinegar
  •   1/8 c
    balsamic vinegar
  •   1/4 c
  •   1 pkg
    good season's italian dressing
    salt & pepper to taste

How To Make

  • 1
    Open & pour beans into a large colander. Drain and rinse the beans with cold water. Allow excess water to drain. Transfer all the beans to a large mixing bowl.
  • 2
    Add all chopped veggies; including the liquide from the marinated artichoke hearts.
  • 3
    Sprinkle the italian dressing over the beans, and add the vinegars and water. Gently toss the beans. Add salt and pepper to taste.