Summer Six Bean Salad

Summer Bean Salad

Unsalted cooked beans were used in this recipe, so if you’re using beans that have already been seasoned, adjust the salt level to your taste.


1/3 cup red-wine vinegar 4 tablespoons balsamic vinegar 1 1/2 tablespoons honey 1/4 cup extra-virgin olive oil 1 tablespoon ketchup 1 1/2 tablespoons hot sauce 1 teaspoon sea salt, plus more to taste 1 cup black-eyed peas, cooked and drained 1 cup chickpeas (garbanzo beans), cooked and drained 1 cup kidney beans, cooked and drained 1 cup black beans, cooked and drained 1 cup cannellini beans, cooked and drained 1 cup pinto beans, cooked and drained 1 large celery stalk, finely chopped 1 large carrot, finely chopped 1/2 cup peppadew peppers (sweet red peppers), finely diced 3/4 cup red onions, finely diced 1/4 cup scallions, sliced 1/3 cup chopped fresh dill… freshly ground black pepper, to taste


  1. In a large bowl, whisk together red-wine vinegar, balsamic vinegar, honey, olive oil, ketchup, hot sauce, and sea salt.
  2. Add remaining ingredients to the mixing bowl, and toss gently until well combined. Let sit in the refrigerator for at least 2 hours to allow flavors to blend. Toss again just before serving.

Serves 6-8 as a side dish.

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