March 28, 2012

Many-Bean Salad

Easy marinated Many Bean Salad ~ great for the family or for serving a crowd!

This Many-Bean Salad is one of those classic been-around-forever, perfect-for-a-potluck easy recipes.  Well, hey ... been-around-forever recipes have been around forever for a reason, right?  Because they're GOOD!  I love this stuff.

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?

Now, I've got a little personal story to share related to this bean salad.  This is one of my husband's absolute favorite foods.  Well, at least it used to be.  See, he's prone to kidney stones.  The other night, shortly after eating a huge bowl of Many-Bean Salad (and I do mean huge ... my husband, though he's a skinny guy, eats a lot), we headed out to the emergency room because he was in severe pain.  Sure enough, he was passing a kidney stone.  The bean salad had absolutely nothing to do with the kidney stone, but the salad and the pain are now forever associated in his mind.  He won't be eating this again any time soon.  Oh, and don't even mention stuffed green peppers to him.  Let's hope not many more foods get added to his 'list!'

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Many-Bean Salad
Source:  Adapted from my Mother-in-Law
(Printable recipe)
Bean Mixture:
(Note - all cans are the 14 oz. to 16 oz. size)
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 to 3 stalks celery, chopped
1 red onion, chopped
1 green pepper, chopped

1 3/4 c. sugar (I have sometimes substituted all or part Splenda)
1 1/4 c. white vinegar
1/4 c. canola oil
2 T. water
1 tsp. salt
1/2 tsp. black pepper

1.  Drain all canned items.  Rinse white beans, kidney beans, and garbanzo beans.  Combine all bean mixture ingredients in a large bowl.

2.  Combine all marinade ingredients in a saucepan.  Bring to a boil, stirring frequently.  Immediately pour over bean mixture.  Stir to coat all beans.

3.  Refrigerate for several hours or overnight before serving.



  1. We will love using this recipe. I buy a version of this at Costco and put in green lettuce salads which everyone finds yummy. Always wanted a recipe for it...thanks, will be doing this for our Easter crowd.

    BTW found you through Kristin's Creations.

    1. I'm so glad to have helped you with a recipe for one of your faves!

  2. I love the addition of the shoepeg corn! Thanks for sharing!

  3. This looks like a delicious salad, I love different kinds of beans too! It would be a great side dish too, mmmm I'll have to remember this next time I have some beans! Thanks for the idea!

  4. This looks great, I've wanted a bean salad recipe for picnics. Please share this on my foodie friday linky today.

  5. This looks like just the type of recipe I've been looking for! Do you happen to know the caloric value per serving? Thank you!

    1. Glad I could help with what you were looking for! Unfortunately, no, I don't know the calories per serving.

  6. Your Many Bean Salad will be on my our menu this week at Whats For Dinner Next Week, for the week of 2-15-15 thanks for sharing a great recipe!
    Miz Helen

  7. Looks like a tasty salad. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!

  8. What a delicious salad! I love how simple it is to make & throw together.. perfect for a light side.

  9. If using Splenda do you still heat the dressing mixture? I love this type salad...thanks for sharing.

  10. If using Splenda do you still heat the dressing mixture? I love this type salad...thanks for sharing.

    1. Yes, I still heat the dressing mixture to make sure the Splenda gets completely dissolved, and because the hot marinade "works" into the beans a bit better than cold. Enjoy!

  11. My family loves this salad. Your version sounds awesome! Catching up on the blog this morning and laughing because only you can have me craving Vidalia onion salad at 8 in the morning! :) loving the blog as always.


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