Multi Bean Salad
Ingredients
Salad ingredients
- 1 red onion chopped
- 1 red bell pepper chopped
- 15 oz can Black-eyed peas drained and rinsed
- 15 oz can black beans drained and rinsed
- 15 oz can kidney beans drained and rinsed
- 15 oz can Cannellini beans or northern white beans drained and rinsed
- 15 oz can chickpeas drained and rinsed
- 1/4 cup pickled green jalapeño peppers finely chopped
- 1/2 cup green olives with pimentos chopped
- 15 oz can white corn
Sauce Ingredients
- 1/2 cup apple cider vinegar
- 1/2 cup granulated sugar
- 1/2 cup vegetable or canola oil
Instructions
- Prepare all of the salad ingredients and add all of them except the corn to a large bowl and mix well. Then add the corn to the top and set aside. (If you add the corn in the beginning it can darken in color from all the other beans. It will still taste fine, I just think it looks prettier to add it at the end.)
- In a small saucepan bring the vinegar, sugar and oil to a boil and stir together until combined and sugar is completely dissolved.
- Pour overtop of the bean mixture and gently mix.
- Cover and chill overnight to allow for the flavors to develop.
Notes
Helping Hands: The first part of this recipe is great for kids to help with. They can help rinse the beans in a strainer and then can help mix them all together in a large bowl. I usually handle the chopping and then the pouring of the hot sauce.
*The spice level of this recipe is very customizable. A lot depends on the spiciness of the jalapeños you buy, and it varies a lot by brand so definitely taste them and see. I have also added fresh garden jalapeño in addition when we have wanted some extra heat. At times my family has made half of this with no jalapeño and then added it to the rest so people had options. There is lots of flexibility!