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    You are in: Home / Recipes / Marmie's Ever Changing Multi Bean Salad Recipe
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    Marmie's Ever Changing Multi Bean Salad

    Marmie's Ever Changing Multi Bean Salad. Photo by Marmie's

    1/1 Photo of Marmie's Ever Changing Multi Bean Salad

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Marmie's's Note:

    This is the perfect blend of Tangy/Sweetness, it is remarkably mild, not oily and is hugely versatile! Wonderful for picnics, lunches to go or just an added side at dinner. I do NOT like apple cider vinegar but in this recipe it is fabulous, especially for bean salad skeptics like me. I make it in a one gallon ice cream pail and store it in the fridge, when it begins to run out I add a can of what ever bean I have on hand and a few more red onions. I can do this until the 'brine' runs out. Then I just start all over again and always have it on hand. Fresh cooked beans have a nicer texture and are more cost efficient than canned but canned is yummy too, though do contain lots of sodium. So if you are on a sodium restricted diet, I would suggest cooking dry beans and fresh green and yellow beans for this recipe. Enjoy!

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    Serves: 20



    Units: US | Metric

    • 1 (19 ounce) can red kidney beans (drained and rinsed)
    • 1 (19 ounce) can beans, mixed ("Bean Medley" mine had Chick Peas, red Kidney beans, Romano Beans, and Black Eyed Peas (drained and )
    • 1 (19 ounce) can chickpeas (drained and gently rinsed)
    • 1 (14 ounce) can wax beans, no salt (yellow)
    • 1 (14 ounce) can green beans (drained reserving liquid)
    • 1 1/2 cups celery, chopped
    • 1 small red onion, halved, peeled, then thinly sliced (If I use a stronger onion I soak it in 2 tsp sugar and 3/4 cups cold water for 15 min then drain it )
    • 1/4 cup pimento pepper (optional)
    • liquid from green beans
    • 1/2 cup vegetable oil, of good quality (Olive Oil tastes funny in this recipe)
    • 1/2 cup apple cider vinegar
    • 2/3 cup white sugar
    • 1/4 cup rice vinegar, garlic flavor (or 1/4 rice vinegar and 1 clove garlic)


    1. 1
      Place all beans, onion, celery and pimento in a large plastic container with a lid.
    2. 2
      Pour all liquids and sugar in a 2 quart jar with a lid.
    3. 3
      Shake until sugar is dissolved.
    4. 4
      Pour liquid over beans.
    5. 5
      Cover with lid and put in fridge to chill over night or for several hours, gently mixing occasionally.
    6. 6
      Serve with slotted spoon so as not to discard the brine unnecessarily if you plan to keep adding to the bean mixture.

    Browse Our Top Beans Recipes

    Ratings & Reviews:

    • on September 01, 2009


      oh ya this is a great salad very similar to the one I make - I thinly slice cauliflower and green peppers and throw them in too

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    • on August 03, 2009


      Love Bean salads - and this bean salad is wonderful! The apple cider and the garlic flavoured rice vinegar make for a great tasting 'new to us bean salad' - a salad that is going to see to a repeat this week. We have a picnic coming up this weekend so along with having a salad in the fridge ready to go for our cookouts - I now have a 'new' salad for the picnic - know they are going to give a big thumbs up to this one!Thank you Marmie.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 03, 2009


      Wow! This bean salad recipe was wonderful!! I really enjoyed the taste of the brine, how it flavours the beans to a wonderful experience.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Marmie's Ever Changing Multi Bean Salad

    Serving Size: 1 (124 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 156.3
    Calories from Fat 53
    Total Fat 5.9 g
    Saturated Fat 0.7 g
    Cholesterol 0.0 mg
    Sodium 89.9 mg
    Total Carbohydrate 22.3 g
    Dietary Fiber 4.7 g
    Sugars 7.3 g
    Protein 4.4 g

    The following items or measurements are not included:


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