Best Bean Salad Recipe -
Best Bean Salad Recipe
  • READY IN 8+ hrs

Best Bean Salad

Recipe by  

"I'd turned my nose up at this for years, but suddenly I can't get enough of it. Thanks, Momma D!"

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Ingredients Edit and Save

Original recipe makes 12 cups Change Servings
  • PREP

    20 mins

    8 hrs 20 mins


  1. Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
  2. Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jul 05, 2010

Great and flexible. The key to this one is the 1/2 C. Oil, Vinegar, Sugar (I did go with a little less sugar), and Onion. Keep those 4 items together in 1 part each and you can add lots of different things to this. Pasta, all types of Beans, salad greens, other veggies. It is really very flexible and yummy.

Most Helpful Critical Review
Jul 07, 2013

I had some blanched green beans left over and some corn on the cob from 4th of made this. I read reviews and cut the sugar back to 1/3 cup, but still it was far too sugary for my taste, but I ate it anyway. I should have used a few Tablespoons? or maybe only 1 or 2? But the basic idea is fine. Used red wine vinegar. Thanks!

May 04, 2009

Love it! I've been making this recipe for years and literally crave it! Goes so great with grilled chicken. My version uses seasoned salt instead of regular salt and also 1/4 tsp garlic powder. Also, make sure you use cut green beans and not french style. I mix my dressing in a large bowl and THEN add the veggies to wash one less bowl!:)

Jun 12, 2010

This really is the best ever! Be sure to rinse the legumes. I don't usually use Spenda but used a 1/2 cup in this instead of sugar (New Year Resolutions and all that!). Darn, I made this to clean out some cans from the pantry and I may just have to go buy some more!! Thanks! UPDATE: I have been making this constantly since this review and keep in containers in the frig for a quick healthy lunch! It's so easy to make and lasts the whole week! Thanks again!!

Aug 03, 2009

This was a terrific bean salad! I got alot of compliments on this...I let the salad sit overnight to marinate...we had left-overs and let me tell you, this salad gets better the longer it sits and marinates, 2-4 days later and it was even better tasting! It's a keeper!

Jul 12, 2010

This was great! Very simple, but still delicious! I used red wine vinegar, and reduced the sugar to 1/2 cup based on other reviews, and it was perfect. It was quite liquidy, so I think I may add more beans next time. I'll definitely make this again!

Feb 08, 2010

Made this with what I had on hand- a one pound bag of red beans (prepared), some frozen wax pepper slices, red onion, celery, red wine vinegar, olive oil, honey instead of sugar, salt, pepper and garlic (as per another review.) It was DELICIOUS and kept for over a week. I think the secret is the sweet-sour-oil ratio, that with any combination of beans, veggies and spices would make a great salad!

Mar 01, 2010

Really good, just a tad too sweet. I will make it again with a little less sugar.


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  • Calories
  • 167 kcal
  • 8%
  • Carbohydrates
  • 23.6 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 6.5 g
  • 10%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 412 mg
  • 16%

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

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