Summer picnics are a fantastic time to make this salad. It’s tasty, quick, and simple to prepare. This recipe calls for a variety of beans, but you may use different kinds and still make a fantastic bean salad. When I substitute cannellini beans for green beans, the dish still tastes fantastic!
| Prep Time: | 15 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 15 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- ½ small onion, minced
- 2 stalks celery, chopped
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 1 (15 ounce) can cut green beans, drained and rinsed
- ½ cup olive oil
- ¼ cup white wine vinegar
- ¼ cup white sugar
- ½ teaspoon salt
- ½ teaspoon celery seed
- ¼ teaspoon ground black pepper
Instructions
- Combine onion, celery, kidney beans, garbanzo beans, and green beans in a mixing bowl. Add olive oil, vinegar, sugar, salt, celery seed, and black pepper to bean mixture; gently stir to coat. Cover bowl and chill completely 2 to 4 hours.
Reviews
Really good and simple . I cut back on oil and sugar as some other reviews suggested. Love it with an avocado sliced on top for lunch. Bean power!
I use green beans, yellow wax beans, chick peas, sometimes add kidney beans. Chopped onion, celery, and green pepper. Dressing is 1/4 cup each, lemon juice, olive oil, soy sauce and honey. Blend in blender for a minute and marinate the salad overnight. Delicious!
2nd time I’ve made this and the favors are consistent. I did lower the olive to 1/4 cp and the sugar to 1 tbls. Fantastic!!
This is. good go-to recipe. Cut the oil in half, substituted sugar using sweet and low.
Per other reviewers, used 1/2 the sugar, added a splash of balsamic vinegar. Good!
I love how versatile this salad is, and how colourful and healthy it looks when I use garbanzo beans, red kidney beans, black beans, celery and red pepper. Beautiful!! I crave this salad and now make it a few times a month and since I live alone, I can eat it every day for DAYS!! I tried it one time with the canned green beans but was disappointed as they got very, very mushy. Thanks for this recipe!
It came out great! I used champagne vinegar because that’s all I had and it was so good I couldn’t stop eating it!
Good recipe. Followed it pretty close. Not big on sweet so next time would cut back on sugar and use cider vinegar. I usually use wax beans but didn’t have any so doubled up on green beans. I put a little bell pepper in also a minced jalapeño for zing. My sis-in-law also uses lemon juice and fresh parsley. Thank you for sharing.
Won’t make this again…….I’ve had better canned! Not even worth 1 star
The dressing is a sweet-and-sour with celery seeds and the recipe makes too much. Perhaps next time I’ll throw in another can of beans. I do like celery seeds though and will pursue other recipes that use it. 10 servings from this? Maybe for my canary! Lol
I substituted Chili Beans but they worked great!!!
Added a variety of beans and miniature corn ears, and yellow pepper
It came out good and I’ll make it again.
I like this recipe because of its simplicity and the result is always good. I didn’t use any canned beans; I steamed fresh green beans because they look and taste better (greener) than canned, and for the others I soaked and cooked dry beans. It’s a little more work but I like the end result better. I followed the recipe for the dressing fairly closely, although I did add some chopped garlic and dry Italian herbs. However, I mixed the dressing ingredients separately in a bowl with a little Dijon mustard to form an emulsion before pouring it over the beans. I disagree that it needs more sugar. I have an aversion to sugar in savory foods, so I added none. YMMV. Note that the olive oil gets greasy when refrigerated so I recommend taking the salad out to warm up about an hour before serving.
I followed the recipe exactly and this was a great picnic dish!
I didn’t change a thing and it was great !
I chose this recipe because it had less sugar than others I’ve seen. I didn’t have all of the ingredients on hand so I used 3 cans of beans; seasoned black eyed peas, chick peas and black beans. It was excellent! This is an easy and very versatile recipe.
I loved it. Very important to let it sit overnight in the frig. It gets great flavor. I used 1/4 green onions since that was what I had. Difference in texture but it was tasty.
Did not make any changes to the recipe and it turned out great. Let it rest for about 8 hours as someone commented that the longer it sat the better it got. I think with this base you could add about any other veggie of your choice or maybe some sweet peppers if you like them. Really a great recipe for a novice like me.
I added some dehydrated onion and used less oil. It was wonderful.
Loved it! Add salt to taste or it may be a little flat . Celery is important for crunch. Letting it marinate is crucial.