Susan’s Bean Salad

With a green salad, some artisanal sliced sausage, and warm fresh bread, this is a great summer meal.


  • 1 15-ounce can red kidney beans
  • 1 15-ounce can yellow beans
  • 1 15-ounce can green beans (sliced, not French)
  • 1 15-ounce can chick peas
  • 1 8-ounce can artichoke hearts
  • 1 cup pitted and sliced Kalamata olives
  • 1/2 cup cherry tomatoes
  • 1/2 onion
  • 1/4 cup capers
  • 1/4 cup Parmesan cheese


  • 1/2 cup virgin olive oil
  • 2 tablespoons good quality (preferably aged) balsamic vinegar
  • 1/4 cup Dijon-style mustard (preferably stoneground)
  • salt to taste




  1. Drain all beans and chick peas and put in a large mixing bow. Slice Kalamata olives and drained artichoke hearts into small pieces. Add cherry tomatoes, also chopped into small pieces. Stir together carefully so as not to break vegetables; chop the onion fine and add to the vegetables. Add capers and mix in Parmesan cheese.
  2.  Toss carefully with dressing.

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