Renee's Kitchen Adventures

Friday, May 24, 2013

Best Bean Salad

Do you like bean salads?

I love them.  I have to admit, before this recipe, I had never made them from scratch.  True to it's name, this salad is really delicious. This recipe is easy and it makes A LOT!  Perfect for a pot luck or BBQ...maybe you have one coming up this holiday weekend?  This salad makes a great side dish for just about anything grilled.  Just be sure to give yourself plenty of time for it to marinade in the dressing before serving.  In a pinch, 8 hours would do, but 24 hours is better.  The longer this salad sits in the marinade, the more flavorful it gets.  So it is a great make-ahead side dish.   

 I adjusted the amount of extra virgin olive oil and sugar to help reduce the fat and calories.  I also used all green beans in place of any waxed beans and red peppers instead of green because the color contrast is so much nicer and red peppers are never bitter.  To help reduce some of the sodium from all the canned bean products, look for no added salt canned green beans and be sure to rinse the other canned beans well before adding them to the salad.  I've read that thorough rinsing can reduce the sodium content almost in half.

Give this salad a try because it is a WINNER and really does live up to it's name! 

Best Bean Salad
adapted from allrecipes

Servings - approx. 20   Serving Size - 1/2 cup   Points Plus per Serving - 3 Points+
Calories - 111.1,   Total Fat - 2.5g,   Carb. - 18.6g,   Protein - 4.4g,   Fiber - 4.6g

2-14.5 oz. cans of green beans (no added salt, if possible)
1-15.5 oz. can garbanzo beans, drained and rinsed
1-14.5 oz. can of black beans, drained and rinsed
1-14.5 oz. can of red kidney beans, drained and rinsed
1/2 cup finely chopped red pepper
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/4 cup extra virgin olive oil
3/4 cup red wine vinegar
1/3 cup granulated sugar
salt and pepper, to taste

1.  In large bowl, combine both cans of green beans, garbanzo beans, black beans, kidney beans, red pepper, celery, and onion.

2.  In small bowl, combine the olive oil, vinegar, and sugar and mix until sugar is dissolved.  Pour the dressing over the bean mixture.  Add salt and pepper, as desired.  Put bean salad in container with a lid, and store to marinade for at least 24 hours prior to serving.  Occasionally stir up the salad while marinating.

Can you say yummy?  I just loved this bean salad.  It lasts a long time in the fridge too!  Like I mentioned, it does make A LOT of salad, so it really is perfect to take to a party this summer.  I'll be honest, I've even eaten this salad as a snack!

 We had a giant cold front move through yesterday, basically dropping the temperature from the middle 70's to the 40's within hours.  Crazy! I don't think I'll be doing much grilling today with the temps in the 40's.  They are talking frost tonight!  I sure hope this "winter" like forecast will scat out of here soon.  

I hope everyone enjoys a nice holiday weekend!  


  1. I love bean dishes too and this one sounds terrific. Perfect for this weekend. I'm feeling stuffed!

    1. I love this kind of salad too. Sometimes I buy it just for me!

  2. Oh I love bean salad! Love the sweet tanginess, but haven't made any in like two years. I also love how long they last in the fridge, and I turn it into my lunches for like a week. :) Love that your picture is also the featured picture for the recipe on allrecipes! :D

  3. I really like a good bean salad Renee. I would have to leave off the oil and sugar but I bet I can modify it to fit my food plan!

    Such crazy weather all over these days! Looks like it's going to be cool here this weekend but pleasant so nothing to complain about that. We are going to lay low and have a quiet peaceful 3 days.

    Hope you have a good 3 day weekend!

    1. I think this salad would be fine without the oil and even less sugar than I used even. :)

  4. Hope it warms back up! That salad- YUM! I love salads that get better as they sit, and this definitely is one of them.

  5. I am glad other than the traffic, that your trip to bring your daughter to Milwaukee went well - I am sending good vibes her way!

    I have to admit, I've never even tried bean salads before, they were a staple at every church pot luck. I may have to try your version though! (okay, without the onions!)

  6. I never really make bean salads from scratch, either. It doesn't seem hard at all. I'll have to give this a try.

  7. Do you think stevia in place of the sugar would work well?

    1. I haven't made it with stevia, but I don't see why it wouldn't work great!


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