Ingredients

• 2 cups Green beans, cut to 1-inch pieces
• 1 can Kidney beans
• 1 can Garbanzo beans
• 1 can Black‑eyed peas
• 1 can Butter beans (large lima)
• 1 can Cannellini beans (white kidney)
• 1 can Small red beans (or pink beans)
• 1 small Red onion, diced
• 1/4 c Fresh parsley
• 1/2 c Sweet bell pepper, diced
• 1/2 c Corn kernels
• 2 tbsp Pickles or capers, chopped
• 1/2 c Crumbled feta or goat cheese

Dressing

• 1/4 c Apple cider vinegar
• 1/4 c Olive oil
• 1 tsp Dijon mustard
• 1 tsp Honey or maple syrup
• 1 clove Garlic, grated
• S&P to taste

Instructions

1. Prepare the beans - Drain and rinse each can of beans under cold water. Transfer all rinsed beans to the large mixing bowl.
2. Add vegetables & herbs - Toss in the diced red onion, chopped parsley, and any optional veggies you like.
3. Make the dressing - In a small bowl whisk together apple cider vinegar, olive oil, Dijon mustard, honey (if using), minced garlic, salt, and pepper until emulsified.
4. Combine - Pour the dressing over the bean mixture. Gently toss until everything is evenly coated.
5. Taste & adjust - Sample the salad; add a pinch more salt, a splash more vinegar, or a drizzle of honey if needed.
6. Chill (optional but recommended) - Cover and refrigerate for 30 min–4 h to let flavors meld.
7. Serve - Give the salad a quick stir before serving. Top with crumbled feta (if using). Serve at room temperature or slightly chilled.