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9 Bean Salad

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Serves 6-8 | Prep Time | Cook Time

Why I Love This Recipe

Passed down from my grandmother, this recipe is great for any occasion and involves no cooking! I hope to continue to pass it on from generation to generation.

Ingredients You'll Need

3 stalks celery
1 pt. cherry tomatoes
1 red pepper
1 sm. red onion
1 15.5-oz. can light red kidney beans
1 15.5-oz. dark red kidney beans
1 15.5-oz. pinto beans
1 15.5-oz. chick beans
1 15.5-oz. yellow beans
1 15.5-oz. green beans
1 15.5-oz. lima beans
1 15.5-oz. Great Northern beans
1 15.5-oz. black beans

2 Tablespoons oregano
2 Tablespoons thyme
2 Tablespoons rosemary
2 Tablespoons dijon mustard
3 Tablespoons sugar or honey
3 cloves garlic
3 Tablespoons parsley
1/3 Cup balsamic vinegar
or red cider vinegar
1 Cup extra virgin olive oil
2 Tablespoons basil
1 Tablespoons cayenne pepper


Drain all the beans and combine them into a large bowl. Dice up the red onion. Cut celerey into small pieces. Next, cut the red pepper into small pieces. Add all the above ingredients into the large bowl with beans. Add the cherry tomatoes.

When finished mixing, add dressing (using recipe below) to the bean mix. Double dressing if needed. Pour the bean salad into an air-sealed container and refrigerate for at least 4 hours or over night. The longer it sits, the better it will taste.


Finely chop oregano, rosemary, and thyme. Take garlic cloves and chop until minced.

In a large bowl, combine all ingredients. Whisk in the olive oil. Mix well. After all the dressing is well mixed, pour over the bean mixture. Lasts up to 1 week in the refrigerator.

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