Maple Bean Medley
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Total time:: 
Serves:: 4-8 servings
It's the dressing that makes this bean medley so exquisite. Make a double batch so you'll have planned-overs for another meal! Due to the acid in the lemon juice acting like a preservative, and ingredients that keep well, you can store this medley up to a week refrigerated. It can be a delightful topping over a bowl of fresh greens.
  • 2½ Tbsp fresh lemon juice
  • 2½ Tbsp maple syrup
  • ⅓ tsp salt (omit if using olives)
  • 2-15 oz cans (3 cups cooked) mixed beans, drained (eg. garbanzo, kidney, pinto, romano, black eyed, etc.)
  • ½ cup red onion, thinly sliced or green onions/scallions
  • 2 stalks celery, finely chopped
  • ½ cup red bell pepper, diced
  • ½ cup pickled black olives (opt)
  1. In a salad serving bowl, whisk together lemon juice, maple syrup and salt.
  2. Rinse beans and add to bowl. Add onion, celery, bell pepper and (opt) olives.
  3. Serve immediately or marinate for several hours (or overnight) in fridge.
  4. Will keep up to one week refrigerated.
Recipe by Victoria Laine | Whole-Food Nutrition at