Bean Salad
📜 Collection: Burcea Collection | ✍️ Attribution: Unattributed | 📂 Category: Salads A classic, sweet and tangy marinated bean salad featuring garbanzo, pinto, and green beans tossed with a simple vinaigrette. Perfect for make-ahead potlucks and summer gatherings.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 0 mins | 8 hours | 8 servings |
🔪 Key Equipment
- 3-quart bowl
- Colander
- Measuring cups
- Measuring spoons
Ingredients
Salad Base
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 15 oz can | Garbanzo Beans | drained |
| 15 oz can | Pinto Beans | drained |
| 1 lb | Green Beans | cut and drained |
| 1/2 cup | Onion | sliced (red onion may be substituted) |
| 1/2 cup | Green Pepper | chopped |
Dressing & Seasoning
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3/4 cup | Sugar | |
| 2/3 cup | Vinegar | |
| 1/3 cup | Salad Oil | |
| To taste | Salt | |
| To taste | Black Pepper |
Optional Additions
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 can | Mushrooms | optional variation |
| As desired | Kidney Beans | optional variation |
Instructions
Assembly & Marination
- In a 3-quart bowl, combine the drained 15 oz can garbanzo beans, 15 oz can pinto beans, 1 lb cut green beans, 1/2 cup sliced onion, and 1/2 cup chopped green pepper.
- Add the 3/4 cup sugar, 2/3 cup vinegar, 1/3 cup salad oil, and salt and black pepper to taste.
- Toss the mixture lightly to ensure all ingredients are evenly coated with the dressing.
- Cover the bowl tightly and chill in the refrigerator overnight to allow the flavors to fully meld.
- Drain the excess dressing before serving cold.
💡 Make-Ahead & Storage: This salad is best made a day in advance to allow the beans to fully marinate. Store covered in the refrigerator for up to 3 to 5 days.
Original Recipe Scan
