Traditionally, the recipe is called Seven Bean Salad. In my house, it varies based on my mood and what I have on hand. It varies on whether it’s spicy or mild for the same reasons. It is a very easy and beautiful looking salad, keeps well, travels well and tastes delicious. This recipe is based on Taste of Home’s Confetti Bean Salad, with my adaptations.
- 1 Can Each of: Black beans, kidney beans, pinto beans, pink beans, small cannelloni beans, chick peas–or any combination of your choosing – rinsed well and drained
- 2 Ears of grilled corn, cut off the cob, or 1 small bag frozen corn, defrosted
- 1 Small bag of frozen cut green beans, defrosted
- 1 Sweet pepper, red, yellow or orange, diced
- 1/2 Red onion, diced
- 2 Cloves garlic, minced or pressed
- 1/4 C balsamic vinegar
- 1/4 C apple cider vinegar
- 1/4 C oil – olive oil is great, but you will need to bring the salad to room temperature to eat, as it will congeal in the fridge. Vegetable oil will work too, but won’t taste quite as good
- 1 tsp. chili powder
- 1/2 tsp. sugar
- 1 serrano pepper, seeds removed and diced fine
- Optional: 1/4 C finely diced basil or cilantro, not both
In a large plastic container with a tight fitting lid, mix all the beans, corn, green beans, sweet pepper and onion and diced serrano pepper. Add the fresh herbs if you’re using them.
In a measuring cup, whisk together the two vinegars, chili powder, sugar and oil. Pour over the beans.
Put the lid on the plastic container and shake well. Let the flavors meld together in the fridge for about 2 hours. Can be served cold or room temperature.
Please do not omit the sugar. It helps give the dressing a good flavor and counters the apple cider vinegar. If you do not have apple cider vinegar, you can certainly use just balsamic (then omit the sugar) or red wine vinegar as well. It’s more important that the dressing is a 2 to 1 ratio, vinegar to oil, basically the opposite of most salad dressings.