The culinary adventures of a 20-something woman navigating the wonderful world of food!

The culinary adventures of a 20-something year old woman navigating the wonderful world of food!

Tuesday, April 27, 2010

Fabulous Bean Salad

            Now that spring is here, the darling husband & I have been BBQing a lot. Burgers, steaks, chicken, pretty much anything that could possibly go on the grill, does. So I have been trying to come up with good spring side dishes. This bean salad is absolutely delicious, and makes the perfect accompaniment to an outdoor meal. Another plus is that because there is no mayo or egg, you could take it to a potluck or outdoor event without worrying about spoilage. Have fun with the ingredients - you could easily substitute another type of bean, or try a different type of onion. 


  • 1 (15 ounce) can six-bean blend, drained & rinsed
  • 1 (15 ounce) can green beans, drained & rinsed
  • 1 (15 ounce) can garbanzo beans, drained & rinsed
  • 1 sweet onion, chopped
  • 1 red bell pepper, chopped
  • 2 stalks celery, chopped
  • 2/3 cup white sugar
  • 1/2 cup distilled white vinegar
  • 1/3 cup vegetable oil
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried basil
  • salt and pepper to taste

  • Directions
  1. Mix beans with onion, peppers & celery in a large bowl.
  2. In a small saucepan, combine vinegar, oil, sugar, and herbs. Season to taste with salt & pepper. Stir over medium heat until sugar dissolves; do not boil.
  3. Pour warm dressing over bean mixture, and marinate for at least 2 hours in the refrigerator before serving.
Source: Adapted from "Super Duper Bean Salad", Allrecipes

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