The Dichotomous Wife

homemaking in a modern world
Recipe Salads

Bean Salad

This tasty salad is a family favourite that Mom has been making year round for most of my life. It is perfect for a picnic or quiet dinner at home, but can easily be doubled or tripled for a large gathering — such as a pot luck dinner or buffet. This recipe is also relatively inexpensive to prepare and keeps for up to 10 days in the fridge, making it both budget-friendly and a time-saver!

Bean Salad

Note: Bean Salad needs time to marinate before serving,
so best to make it 24-48 hours ahead of time.

 

Bean Salad

INGREDIENTS:

  • 1 x 398 mL can red kidney beans*
  • 1 x 398 mL can mixed beans*
  • 1 x 398 mL can green beans* (can also use French type)
  • 1 x 398 mL can yellow beans* (when multiplying the recipe, can also sub for one can of baby corn)
  • 1 small onion, chopped
  • 2 stalks of celery, chopped
  • 1/2 red, yellow or orange bell pepper, chopped (can use green pepper, but the colour contrast is nicer)
  • 1 cup white vinegar
  • 1/4 tsp salt (Himalayan or sea salt)
  • 1/2 to 1 tsp dry mustard (we like Keen’s)
  • 1/2 cup organic unpasteurized honey* (I used 1/4 cup of honey and 1/4 cup Fairtrade organic sugar)
  • 1/4 cup vegetable or olive oil

*If you do not wish to use canned beans, you could use fresh yellow and green beans, however, they would need to be blanched first to remove any naturally occurring yeasts and to soften their texture. Dried kidney and mixed beans could also be used in this recipe instead of canned, but would need to be soaked overnight to soften them as well.
**Do not serve liquid honey to children under one year of age, as giving honey in any form could cause infant botulism.

DIRECTIONS: Chop onion, pepper and celery. Set aside. Open cans, drain, and rinse beans in a large colander. (Drained liquid can be saved or frozen to make vegetable broth, or substituted for water in a soup recipe.) Set aside. In a small bowl, mix vinegar, salt, dry mustard, honey, and oil. Whisk vigorously to combine. In a large bowl, mix chopped vegetables with beans using a flat spoon. Pour liquid mixture over top. Combine well. Store in a large glass jar in the fridge. Rotate jar every-so-often to make sure all contents are marinating in the liquid.

NUTRITIONAL INFORMATION: 1,753 calories; 59.6 g fat; 273.7 g carbs; 46.8 g fibre; 122.75 g sugars; 52.75 g protein (All values are approximate and based on the full ingredient list.) Click here to view disclaimer.

 

Kitchen Notes
  • Definitely reminds me of home. One of the recipes I am most frequently asked for at social gatherings.
  • A can opener and a colander, plus a large  glass jar (ours holds approximately 3 quarts or 12 cups) would be helpful for storage and transportation to an event — especially when doubling or tripling the recipe. In a pinch, you could also use a large glass water pitcher with cling film over the top!
  • Substituting the 1/2 cup brown sugar from the original recipe makes it cleaner.
  • This salad needs time to marinate! It’s “okay” to eat in 6-8 hours, but best in 24 to 48 hours — which makes it an excellent dish to prepare days ahead of an event.
  • Source: One of our family recipes!

2 Comment

  1. I love bean salad! I make this for myself all the time! I like to throw a little balsamic vinegar in it for that taste. Marinating is a must, if not it won’t taste right. Reminder to me to buy some beans.

    1. Oohh! I never thought of using balsamic. Gonna’ try that next time! There’s also rice vinegar which I like very much… You’ve given me a few ideas!

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