Ingredients

Dressing

1 cup smooth marinara sauce

1 cup olive oil

Juice of 1 lemon (2-3 tablespoons)

Juice of 1 lime (1-2 tablespoon)

1 bunch green onions, trimmed, chopped (about 2 cups)

1 jalapeno, seeded, minced (wear gloves)

Salad

1 can (15.5 ounces) cannelini beans, rinsed and drained

1 can (15.5 ounces) light red kidney beans, rinsed and drained

1/2 seedless cucumber, unpeeled, medium diced (about 2 cups)

3 tablespoons finely diced red onion

2 cans (15.5 ounces each) black beans, rinsed and drained

2 tablespoon chopped fresh cilantro

1 teaspoon Tabasco sauce

2 cans (15.5 ounces each) garbanzo beans, rinsed and drained

1 tablespoon fresh chives

1/2 pound fresh green beans, trimmed, cut in 1 1/2-inch pieces (about 2-1/4 cups)

2 ounces (about 10) peppadews cut in thin, match like strips

Preparation

  1. Whisk together the marinara sauce, olive oil, lemon juice, lime juice, green onions, and jalapeno in a mixing bowl. Place the dressing aside.

  2. Combine cannelini beans with 1/2 cup dressing; season with salt and pepper. Spread evenly in bottom of large clear glass bowl.

  3. Combine kidney beans with 1/2 cup dressing; season with salt and pepper. Spread evenly on top of cannelini beans.

  4. Combine cucumber and red onion; season with salt and pepper. Spread evenly on top of kidney bean layer.

  5. Combine black beans, cilantro, Tabasco, and 1/2 cup dressing; season with salt and pepper. Spread evenly as next layer of salad.

  6. Combine garbanzo beans, chives, and 1/2 cup dressing; season with salt and pepper. Layer on salad.

  7. Blanch green beans 2-3 minutes in large pot of boiling salted water. Drain; transfer to bowl of ice water. Drain. Combine with peppadews and remaining dressing; season with salt and pepper. Layer on top of salad.