seven bean salad recipe

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The Best seven bean salad recipe
Seven Bean Salad
🥘Ingredients
👨‍🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Seven Bean Salad Works
❓ Frequently Asked Questions About Seven Bean Salad

The Best seven bean salad recipe

I’m so excited to share this seven bean salad recipe with you, as it’s a staple in our household. I first discovered this recipe when I was a young mom, and it quickly became a favorite among my family and friends. The dish is said to have originated from the Mediterranean region, where beans were a staple food.

The combination of flavors and textures in this salad is truly unique, and it’s perfect for any occasion. Whether you’re looking for a healthy snack or a side dish for your next family gathering, this seven bean salad is sure to impress. I love how versatile it is – you can serve it at room temperature or chilled, making it perfect for potlucks or picnics.

And the best part? It’s incredibly easy to make and requires minimal preparation time. My kids adore helping me prepare the ingredients and assembling the salad, making it a fun family activity.

Plus, the health benefits of beans are well-documented – they’re high in fiber, protein, and various essential vitamins and minerals. This salad is also vegan-friendly, making it a great option for those with dietary restrictions. As a busy mom, I appreciate that this recipe can be made ahead of time and refrigerated or frozen for later use.

My family loves how the flavors meld together over time, making each serving even more delicious than the last.

Seven Bean Salad

4.7 from 1331 votes

A hearty and nutritious seven bean salad packed with a variety of beans and vegetables. This salad is perfect for a light meal or side dish with a tangy vinaigrette dressing.

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Prep Time20 mins

Cook Time15 mins

Resting Time0 mins

Total Time20 mins

Servings: 6Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Salad

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

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

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

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

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

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

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

1 small red onion, finely chopped

1 red bell pepper, finely chopped

1 cup chopped fresh parsley

1 cup chopped fresh cilantro

For the Dressing

1/4 cup olive oil

1/4 cup red wine vinegar

1 tsp Dijon mustard

1 tsp honey

1 clove garlic, minced

1/2 tsp salt

1/2 tsp black pepper

👨‍🍳Directions

1In a large mixing bowl, combine all the drained and rinsed beans: garbanzo, kidney, black, pinto, cannellini, green, and wax beans.

2Add the finely chopped red onion, red bell pepper, parsley, and cilantro.

3Mix well to combine all the ingredients ensuring the vegetables are evenly distributed.

4In a separate small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper.

5Ensure the dressing is well combined and smooth.

6Taste and adjust seasoning if necessary.

7Pour the dressing over the bean and vegetable mixture.

8Toss gently to coat all the ingredients evenly.

9Ensure that the dressing is well distributed and the beans and vegetables are fully coated.

10Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.

11Before serving, give the salad a quick toss to redistribute the dressing.

12Check for seasoning and adjust if necessary.

13Serve chilled, garnished with additional fresh parsley or cilantro if desired.

14The salad should be vibrant in color and have a tangy, slightly sweet flavor from the dressing.

🔧Equipment

Large mixing bowl

Cutting board

Knife

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 8g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 800mg🌾Total Carbs: 35g🥦Dietary Fiber: 12g🍬Sugars: 5g🥩Protein: 12g

📝Notes

Tips: You can add other vegetables like diced cucumbers or tomatoes for extra crunch and flavor. Store the salad in an airtight container in the refrigerator for up to 3 days.

Watch Video Of How Seven Bean Salad Works

This seven bean salad recipe has been a staple in our household for years – it’s perfect for any occasion and always a crowd-pleaser. Whether you’re looking for a healthy snack or a side dish for your next family gathering, this recipe is sure to impress.

One of my favorite things about this recipe is how easily it can be customized to suit your taste preferences – add your favorite vegetables or herbs to make it your own! When storing leftover salad, be sure to keep it refrigerated at all times – you can enjoy it as is or reheat it gently over low heat before serving.

❓ Frequently Asked Questions About Seven Bean Salad

Q: What type of beans should I use for this recipe?

This recipe uses a combination of seven different types of beans: kidney beans, black beans, chickpeas, cannellini beans, Great Northern beans, pinto beans, and cranberry beans. You can use any combination of these beans or substitute with other types of beans if desired.

Q: Can I make this salad ahead of time?

Yes, you can make this salad ahead of time and refrigerate it for up to 3 days or freeze it for up to 2 months.

Q: How do I store leftover salad?

Store leftover salad in an airtight container in the refrigerator for up to 3 days. If freezing, thaw overnight in the refrigerator before serving.

Q: Can I customize this recipe with my own favorite ingredients?

Yes! This recipe is highly customizable – feel free to add your favorite vegetables, herbs, or spices to make it your own.

Q: Is this salad suitable for special diets?

This salad is vegan-friendly and gluten-free. However, be sure to check the ingredient labels on any store-bought items (such as canned beans) to ensure they align with your dietary needs.

The Best seven bean salad recipe

Seven Bean Salad