Bean Salad
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Bean Salad

Submitted by: Arlene

Prep Time: 17 Minutes

Cook Time: 0 Seconds

Servings: 10

I've made this delicious super healthy salad for decades, it's great for a potluck too. It will easily keep 4 weeks, for those who live alone who hesitate in making a large sized salad! I also enjoy a serving of this heated up!


    14 oz. yellow beans, wax or french, organic

    1/2 c. extra virgin olive oil

    1/3 c. white wine vinegar

    1 1/2 tsp. mustard seed, ground

    1 1/2 tsp. thyme, ground, organic

    1/4 tsp. black pepper

    1/4 tsp. sea salt

    1 med. onion

    1 lrg. green bell pepper

    18 oz. beans, mixed, canned, your favorite, organic

    14 oz. canned kidney beans


In a large bowl/container with a lid, stir the marinade ingredients together (vinegar, mustard powder, thyme, black pepper, and sea salt). Drain and rinse all beans. Add beans, sliced onion, and sliced green pepper to the marinade mixture; stir well. Refrigerate, marinating overnight, stirring occasionally, (before bed and first thing in the AM). This will keep at least 4 weeks. Keep refrigerated in coolest part (back of fridge) to ensure a very long storage.

NOTES: Any variety of beans can be used to your liking. Using a slotted spoon when serving will lower the fat content allowing the marinade to drain off! I really enjoy the taste of this his heated up too. Heating your serving will thin the marinade which lowers the fat content because it's more easily drained.