Seven Bean Salad
A maximalist dense bean salad built on seven different beans and legumes, black beans, kidney beans, chickpeas, cannellini beans, pinto beans, edamame, and lentils, tossed in a savory olive oil and vinegar dressing. More texture and more staying power than a basic three or five bean salad.
Ingredients
- 1 can (15 oz) black beans rinsed and drained
- 1 can (15 oz) kidney beans rinsed and drained
- 1 can can(15 oz) chickpeas (garbanzo beans) rinsed and drained
- 1 can (15 oz) cannellini beans rinsed and drained gently
- 1 can (15 oz) pinto beans rinsed and drained
- 1 cup frozen shelled edamame thawed
- 1 cup cooked green or brown lentils cooled
- 1/2 small red onion finely diced
- 1 red bell pepper diced
- 1/3 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 2 cloves garlic minced
- 1 teaspoon dijon mustard optional
- 2 tablespoons chopped fresh parsley or oregano
- Salt and black pepper to taste
Instructions
- Rinse and drain the black beans, kidney beans, chickpeas, cannellini beans, and pinto beans, going gentler on the cannellini beans so they hold their shape.
- If starting with dry lentils, cook according to package instructions and let cool completely before using.
- In a large mixing bowl, combine all seven beans and legumes with the diced red onion and bell pepper.
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, garlic, dijon mustard, salt, and pepper.
- Pour the dressing over the bean mixture and toss gently to coat everything without breaking up the softer beans.
- Stir in the chopped fresh herbs.
- Cover and refrigerate for at least 1 hour, though overnight gives the best flavor.
- Serve cold or at room temperature. Store leftovers in an airtight container for up to 5 days.
Notes
Go easy when rinsing the cannellini beans and tossing the salad, since they break apart more easily than the other beans. The flavor improves noticeably after an overnight rest in the fridge.