Marinated Many-Bean Salad

Easy Marinated Many Bean Salad A great classic make-ahead salad for the family or for serving a crowd! Perfect for cookouts, potlucks, or as an everyday side.

Many-Bean Salad is one of those classic recipes that's been around forever. It's the perfect easy, crowd-pleasing dish for cookouts and potlucks. I mean, hey ... been-around-forever recipes have been around forever for a reason, right? Because they're just plain GOOD!

And Many Bean Salad is no exception when it comes to that. Our family just loves this stuff.

And since this salad is made mainly with canned goods?

If you can maneuver a can opener and boil water, you can make this salad.

Seriously, who would think a bunch of canned vegetables tossed together would be so tasty? But marinate them for a few hours in a vinegar and sugar-based marinade, and you get a delicious many-bean salad treat.

The bean combination is pretty flexible, so if there's a bean in the list you don't like - no problem! Just leave it out. Want to add in a favorite? Sure, go right ahead!

Other perks of this recipe?
1. It makes a huge batch, so it's great for serving a crowd.
2. It can be made ahead of time ... it'll stay just fine in the refrigerator for several days.
3. It's easy.
4. People love it.
5. Oh, and did I mention it's easy?

Combine all these things with it's great taste, and Many Bean Salad will sure have you coming back for bowl after bowl!

Thank you for stopping by . We'd love to have you back soon!

make ahead salad recipe, salad for a crowd recipe, bean salad recipe, marinated bean salad

Salads

American

Yield: About 20 servings

Author: Tracey |

Marinated Many-Bean Salad

A great classic make-ahead salad for the family or for serving a crowd! Perfect for cookouts, potlucks, or as an everyday side.

prep time: 15 Mcook time: 8 Mtotal time: 23 M

ingredients:

For the Bean Mixture:

1 can cut green beans
1 can white or cannelini beans
1 can dark red kidney beans
1 can garbanzo beans (chickpeas)
1 can small young green peas
1 can shoepeg white corn
2 or 3 stalks celery, chopped
1 medium-sized red onion, chopped
1 green pepper, chopped

For the Marinade:

1 ¾ c. granulated sugar (I have sometimes substituted all or part Splenda)
1 ¼ c. white vinegar
1/4 c. canola oil
2 T. water
1 tsp. salt
1/2 tsp. pepper

instructions:

How to cook Marinated Many-Bean Salad

Drain all canned items. Rinse white beans, kidney beans, and garbanzo beans.
Combine all bean mixture ingredients in a large bowl.
Combine all marinade ingredients in a saucepan. Bring to a boil, stirring frequently.
Immediately pour hot marinade over bean mixture. Stir to coat all beans.
Refrigerate for several hours or overnight before serving.

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