Black, butter and red kidney beans with green pepper, onion, matchstick carrots and pineapple marinated in a creamy Maple Balsamic and coconut dressing! Exquisite!

Makes 14 cups

15 oz. can black beans, drained and rinsed well to remove all foam

2, 16 oz. cans butter beans, drained and rinsed well to remove all foam

2, 16 oz. cans dark red kidney beans, drained and rinsed well to remove all foam

20 oz. can pineapple chunks, drained over a separate bowl to reserve liquid

4 sm. yellow onions; cut ends off, cut in half from end to end, peel, then cut crosswise into paper thin half rings

1 jumbo green pepper, cut into 1/4 inch squares

1 c. matchstick carrots; peel carrot, cut ends off, cut crosswise into 1-1/2 inch long segments. Cut each segment from end to end into 1/8 inch wide slabs. Stack slabs a few at a time and cut from end to end into 1/8 inch wide sticks.

2 t. salt

sev. twists pepper mill

Place bean salad ingredients in large bowl. Toss.


1 c. soy sour cream, plain (I used Tofutti brand)

1/2 c. corn oil

1/2 c. liquid from pineapple

1/3 c. solids from top of Cream of Coconut can, Goya brand

1/4 c. Balsamic vinegar

1/2 c. Vermont Maple Balsamic vinegar

3/4 c. sugar

1/2 c. carrot juice

2 t. garlic powder

2 t. salt

1 t. dry mustard

1/4 t. red cayenne pepper

Place dressing ingredients in blender container. Blend till smooth, then pour over bean salad ingredients. Toss to coat, then push ingredients down into marinade to cover.

Place plastic wrap over bowl and let beans set out at room temperature for several hours. When done, refrigerate till ready to use. Adjust for salt before serving.

Notes: Although this salad would be great with plain Balsamic vinegar, the Vermont Maple takes it to places a bean salad has never been.

Be sure to serve it with plenty of dressing, so guests can spoon extra onto their plate or salad bowl. If all you served was the dressing, you would get rave reviews.

Check out The Olive Scene at What a treat!!



Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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