This dish is a summer staple in my home. An upgrade to the prosaic three bean salad, this one has seven distinct beans and can easily be expanded to nine or more. You may use canned, frozen or fresh-cooked beans as you wish. Make sure to leave plenty of time for the vegetables to marinate.

Inexpensive to make, vegan and vegetarian, this feeds a crowd,
as either a side or main dish, with leftovers so it is a
truly frugal recipe you can be proud to serve!

 2 cups of each of the following cooked beans:

Green

Dark red kidney

Garbanzo

Lima

Cannellini (or Great Northern or Navy)

Italian green

Wax (yellow)

4-ounce jar sliced pimientos or fire-roasted red peppers sliced

1 4.5-ounce jar whole button mushrooms

1 green bell pepper

1 large yellow onion

1 cup sugar*

1 cup apple cider vinegar

2/3 cup extra virgin olive oil

1 heaping teaspoon celery seed

1 heaping teaspoon mustard seed

1 teaspoon salt (optional)

Combine all seven varieties of beans in a large heat-proof bowl or a stock pot with a tight lid. If you are using canned beans, drain them well. Add the drained mushrooms and the pimientos. Set aside.

Slice the bell pepper and onion into uniform pieces. In a saucepan, stir together the sugar, vinegar, oil, celery and mustard seeds. Add the pepper and onion slices. Heat the mixture until it comes to a rolling boil and cook for about five minutes. You’ll be able to smell the vinegar.

Pour the hot dressing over the vegetables and gently stir to coat. Cover and allow the salad to cool to room temperature, then refrigerate for at least two hours, overnight if possible.

After the salad has marinated, taste for seasoning and add salt if desired. Enjoy!

*If you wish, you may substitute an equal amount of Splenda® for the sugar.

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