Babi's Bean Salad Recipe -
Babi's Bean Salad Recipe
  • READY IN 15+ hrs

Babi's Bean Salad

Recipe by  

"This recipe was actually a bit of a fluke, the result of what my sister had in her refrigerator when I went to visit. The bottom line is that the ingredients of this salad blended together into a heavenly combination that was devoured immediately! Hope you enjoy it!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    40 mins

    15 hrs 10 mins


  1. Place the beans in a saucepan with enough water to cover them by one inch. Bring beans to a slow boil. Reduce heat to low, and simmer until tender but not mushy (about 35 minutes). Set aside to cool.
  2. When the beans have cooled, place them in a large bowl. Add the celery, carrots, parsley, white onion, and mint; toss to blend.
  3. For dressing, blend olive oil, orange and lemon juice, garlic, coriander, salt, pepper, and brown sugar in a blender for 6 seconds. Transfer to a small saucepan, and simmer over low heat for five minutes. Remove from heat, and cool. Pour dressing over the bean salad, and refrigerate for at least 1 hour before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jan 18, 2006

My family loved this salad. I only had cans of blackeye peas, so used those instead. The taste is wonderful.

Most Helpful Critical Review
Aug 04, 2013

I didn't have carrots so left it out, but this salad probably needs it. I love fresh mint and thought this would jack up the flavor, but it was surprisingly not minty at all. I also couldn't taste the parsley. It was a tad citrus-y and a bit sweet, but overall rather bland. Hubs didn't like it at all. I thought it was okay but I think I'd need different beans and maybe a bit of a different flavor in the dressing to try it again. Thanks for the recipe!

Mar 25, 2008

Crisp, tangy and fresh. This bean salad is so scrumptious! I could eat it every day. I soak and cook extra beans and freeze them so I can prepare the salad on the spot the next time. Thank you for sharing this recipe, its a keeper.

Jun 29, 2008

Beans and vegetables have never been so addictive. I first made this recipe at midday so that the marinade would really seep into the vegetables. By dinnertime, my family had finished it already. We all really enjoy the flavor combination of this salad. It's something different - i.e. refreshing - to take along to a summer barbecue and it is a side dish that works well with both beef and some fish meals. Like another reviewer, I do use canned beans (just make sure to drain and rinse well), so the hardest part is prepping the vegetables. There is only one tiny issue - I still think the dressing is missing an ingredient, but I'm not sure what exactly. Perhaps some lime juice to add a bit more zing (FYI: If you have lemon balm growing in your herb garden, use it) or another spice in addition to the coriander? If I discover it, I will post accordingly. In the meanwhile, try this recipe; it's wonderful.

Jul 09, 2006

As usual I did my share of substitutions for what I had on hand. Lime for lemon, dried parsley for fresh, cumin for coriander, and Equal for brown sugar. I was happy to put to use the mint growing in the yard. Bean salad of any variety is great in the summer!

Aug 07, 2009

Yummy and refreshing. We loved this salad!


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  • Calories
  • 273 kcal
  • 14%
  • Carbohydrates
  • 38.2 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.8 g
  • 15%
  • Fiber
  • 7.6 g
  • 31%
  • Protein
  • 11.2 g
  • 22%
  • Sodium
  • 231 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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