Best Bean Salad Recipe
Best Bean Salad
This bean salad is the perfect picnic dish! It's easy to make and can be served cold or at room temperature. You can use a mix of different beans in this salad—black beans, kidney beans, and lima beans are all great options.
For a little crunch, you can add chopped celery or red onion. This salad is best if you refrigerate it at least an hour before serving to allow the flavors to meld. It's also a great option for a salad bar—everyone can customize their bean salad!
14.5 oz. Black beans
15.5 oz. Garbanzo beans
14.5 oz. Green beans
14.5 oz. Kidney beans
½ cup Celery, chopped into small pieces
½ cup Green pepper, chopped into small pieces
½ cup Spring onions (or any onion you like), chopped into small pieces
½ tsp. Ground black pepper
½ cup Salad oil
½ tsp. Salt
½ cup Vinegar
¾ cup White sugar
For the salad mix:
For the dressing:
In a large bowl, combine all the ingredients under the salad mix and toss to combine all ingredients.
- Combine the dressing ingredients in a separate bowl.
- Mix them until the sugar and salt are dissolved.
- Pour over the bean mixture.
- Refrigerate overnight to allow flavors to infuse. Or you can chill it for 8 hours.
- Serve and enjoy!
You need to make sure that your beans are drained before adding them into your salad. Excess liquid can cause interference with other ingredients' flavor, so you should carefully remove any excess moisture from these tasty beans!