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9 Bean Salad

9 Bean Salad

4 Hr(s) 30 Min(s)
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1 serving
Original recipe yields 1 serving
9 Bean Salad
1 can (12.5 oz.) light red kidney beans
1 can (15.5 oz.) dark red kidney beans
1 can (15.5 oz.) pinto beans
1 can (15.5 oz.) beans. chick beans
1 can (15.5 oz.) yellow beans
1 can (15.5 oz.) green beans
1 can (15.5 oz.) lima beans
1 can (15.5 oz.) great northern beans
1 can (15.5 oz.) black beans
1 small red onion, diced
3 celery stalks
1 red pepper
1 pint cherry tomatoes
9 Bean Salad Dressing:
2 Tbsp fresh oregano
2 Tbsp fresh rosemary
2 Tbsp fresh thyme
2 Tbsp Dijon mustard
3 Tbsp sugar honey
3 cloves fresh garlic
3 Tbsp fresh parsley
1/3 cup Kraft Balsamic Vinegar or Red Cider Vinegar
1 Tbsp cayenne pepper
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Let's Make It
Add all of the beans into a large bowl. Dice up the red onion chop. Then cut celery stalks into small pieces. Cut the red pepper into small pieces. Add all the ingredients into the large bowl with the beans. Add the cherry tomatoes into the bowl as well.
When finished mixing, add the 9 Bean Salad Dressing Mix to the bean mix. Double dressing if needed.
Pour bean salad into an air sealed container and refrigerate for at least 4 hours over night. The longer it rest the better it will taste.
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