Multibean salad

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20 min


12 cups, about 24 servings

* PLUS Microwaving Time: 6 minutes, Refrigeration Time: 360 minutes


  • 1/3 cup granulated sugar
  • 1 tsp dry mustard
  • 1/2 tsp salt
  • 1 cup white or cider vinegar
  • 2 tbsp canola or olive oil
  • 1 carrot
  • 2 stalks celery
  • 2 cups frozen cut green beans
  • 1 medium-size red onion
  • 2 cups frozen kidney beans
  • 2 cups chickpeas , or 540-mL can of each
  • 1 cup frozen lima beans
  • 1 cup black beans


  • For dressing, stir sugar with mustard and salt in a large mixing bowl. Stir in vinegar and oil. Stir occasionally to dissolve sugar while continuing with recipe.
  • Coarsely chop carrot and celery. Place with frozen green beans in a microwave-safe bowl. Microwave on high, uncovered and stirring twice, until vegetables are hot and brightly colored, about 6 minutes. Drain and stir into dressing while vegetables are still hot. Thinly slice red onion into rings and stir in.
  • Rinse frozen or canned beans under cold running water. Drain well. Stir into vegetable mixture. Cover and store in refrigerator for at least 6 hours to develop flavors. Salad will keep well, covered and refrigerated, for 4 days.

Nutrition (per serving)

  • Calories
  • 93,
  • Protein
  • 4.1 g,
  • Carbohydrates
  • 6.4 g,
  • Fat
  • 1.7 g,
  • Fibre
  • 2.5 g,
  • Sodium
  • 28 mg.

Nutritionist Patricia Chuey of Vancouver uses frozen beans, sold in many supermarkets, for this colorful protein-rich salad.


Spoon salad into canning jars or leakproof plastic containers. Seal tightly. Keep cold until ready to tote to party.