Bean Salad - Dinner With Julie

Bean Salad


May 18, 2011

  • Makes: Makes lots.


2-3 cups green and yellow beans, trimmed (just the stem ends)

1 19 oz (540 mL) can kidney beans, rinsed and drained

1 19 oz (540 mL) can black-eyed peas or chickpeas, rinsed and drained

1 red, yellow or orange bell pepper, seeded and chopped

2 celery stalks, chopped

half a small red onion, finely chopped

1/2 cup red wine vinegar or white vinegar

1/4 cup sugar or honey

1/4 cup canola oil

1/2 tsp. celery seed

salt and pepper


1Combine all the beans and veg in a large bowl. In a small saucepan, combine the vinegar, sugar, oil, celery seed and salt and pepper to taste. Set it over medium heat and bring the mixture to a simmer. Cook for a few minutes, until the sugar dissolves completely. Set the vinaigrette aside to cool for a few minutes before pouring it over the salad. Toss gently to coat all the beans with dressing.

2Cover and refrigerate overnight to allow the beans to marinate.