Ever walk down the bean aisle at the grocery store and wonder what else can be done with the bags of 15 bean Soup Mix? Maybe it’s just me, but every time I pass these bags of colorful dried beans, I have to stop and let my mind wonder for a minute.
Other than the classic 15 Bean Soup the blend is made for, I’ve made quite a few other things with this mixture over the years… I’ve even used the pretty dried beans in fall floral arrangements.
Yet today I’m sharing my most recent creation using a bag of 15 bean mix, our 15 Bean Salad.
This simple chunky salad recipe starts with soaking and cooking dried beans. I suggest soaking the beans the day before you plan to serve them, for the best bean texture.
Once cooked, mix the beans with fresh corn, garden tomatoes, red bell pepper, red onions, scallions, parsley, and a vinaigrette made with both balsamic and rice vinegar.
Using two contrasting vinegars creates just the right light, yet rich, flavor to give the beans a brilliant perky taste. Adding a little cumin to the vinaigrette also offers a mild smoky essence!
Toss the vinaigrette into the 15 Bean Salad, making sure to coat every last morsel. The combination of the hearty blend of beans with the fresh summer produce is a delight to the senses. I especially love to make this when corn and tomatoes are in peak season!
This light and healthy 15 Bean Salad Recipe is a fabulous make-ahead and leftover. It makes a tasty quick lunch on it’s own, providing enough protein, fiber, vitamins, and minerals to help you get through your day. Plus 15 Bean Salad tastes amazing, even though it’s healthy. What’s not to love about that?!
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