• 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


  1. Mix drained beans together lightly, cover with dressing.
  2. Refrigerate for several hours.
  3. When ready to serve, mix again.
  4. Add more seasonings or a little vinegar to taste if needed. Serve in a large bowl and garnish with tomato wedges and onion rings.

Vinaigrette Dressing (optional):

  1. In a small bowl, whisk the mustard, sugar, vinegar, salt and pepper. Gradually whisk in the olive oil.

Servings per recipe: 8-10

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