1 (15-ounce) can Navy Beans, drained and rinsed
1 (15-ounce) can Dark Red Kidney Beans, drained and rinsed
1 (15-ounce) can Cranberry Beans, drained and rinsed
Salt and coarse black pepper
1-1/2 to 2 cups French, Italian, garlic, or vinaigrette dressing (see below)
Tomato wedges and raw onion rings
Vinaigrette Dressing (optional):
(Makes slightly less than 3/4 cup)
1/2 teaspoon Dijon mustard
1 teaspoon sugar
3 tablespoons red wine vinegar
Salt and freshly ground black pepper to taste
1/2 cup extra virgin olive oil
Mix drained beans together lightly, cover with dressing. Refrigerate for several hours. When ready to serve, mix again. Add more seasonings or a little vinegar to taste if needed. Serve in a large bowl and garnish with tomato wedges and onion rings.
In a small bowl, whisk the mustard, sugar, vinegar, salt and pepper. Gradually whisk in the olive oil.
Servings per recipe: 8-10
The Michigan Bean Commission publishes several cookbooks. Find out how to get our essential guides to cooking with beans.