Marmie's Ever Changing Multi Bean Salad

"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!"
 
Marmie's Ever Changing Multi Bean Salad created by Marmies
Ready In:
20mins
Ingredients:
13
Yields:
2 quarts
Serves:
20
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ingredients

  • 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 12 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 )
  • 14 cup pimento pepper (optional)
  • liquid from green beans
  • 12 cup vegetable oil, of good quality (Olive Oil tastes funny in this recipe)
  • 12 cup apple cider vinegar
  • 23 cup white sugar
  • 14 cup rice vinegar, garlic flavor (or 1/4 rice vinegar and 1 clove garlic)
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directions

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

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  1. Barb_in_Indy
    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
     
  2. Gerry
    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.
     
  3. wejdes
    Wow! This bean salad recipe was wonderful!! I really enjoyed the taste of the brine, how it flavours the beans to a wonderful experience.
     
  4. Marmies
    Marmie's Ever Changing Multi Bean Salad Created by Marmies
  5. Marmies
    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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