Marinated Many-Bean Salad

August 6, 2020
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.
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Large Bowl of Marinated Many-Bean Salad Image

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.

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

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.

Easy Marinated Bean Salad Image

This bean salad recipe is a combination of canned dark red kidney beans, white beans, garbanzo beans (chickpeas), cut green beans, shoepeg white corn, and young green peas mixed with some chopped fresh red onion, green pepper, and celery.

That being said, 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 ahead!

It'll work just fine.

How to Make Marinated Many-Bean Salad Image

Just toss all the drained canned ingredients in a large bowl and mix them up with the chopped fresh ingredients.

Then prepare the simple marinade dressing -- Which is a simple mixture of white vinegar, oil, granulated sugar, salt, and pepper with a little water.  Bring these ingredient to a boil in a saucepan, and then pour immediately pour the hot marinade over the bean mixture.

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

Refrigerate the salad for several hours or overnight to let the marinade do its work soaking into the beans and melding the flavors together.

I highly encourage letting the salad sit overnight if you can.  This is one of those dishes where the flavor just gets better and better with time!

Once the salad's marinated all together for a while, serve it up and enjoy.  It's got great flavor, for sure. -- Far beyond what you'd expect from a bunch of canned beans mixed up together.  

Bowl of Marinated Bean Salad Image

So other than being a very flexible and forgiving recipe with great flavor, what are some other perks of this bean salad 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 more, bowl after bowl.

Serving Bowl of Marinated Many-Bean Salad Image
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make ahead salad recipe, salad for a crowd recipe, bean salad recipe, marinated bean salad
Salads
American
Yield: About 20 servings
Author:

Marinated Many-Bean Salad

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

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

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This post is linked with Weekend PotluckMeal Plan Monday.

15 comments

  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.

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

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

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  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!

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

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  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!

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

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  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

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  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!!

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

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

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

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    Replies
    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!

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  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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